Boiled eggs will be 'jammy every time' if you follow 1 simple step

Boiled eggs seem like one of the easiest foods to cook, but there's actually an art to it. Without the right technique, home cooks will receive underdone whites or overcooked yolks that turn chalky and grey. The "perfect" egg is the "jammy egg" with tender whites surrounding a golden centre that's glossy and thick enough to spread on toast. Achieving that level of perfection has sparked endless debates about water temperature, cooking times, and whether to start with hot or cold water. But according to seasoned cooks, there's one straightforward method that eliminates all the guesswork and ensures jammy eggs every single time. What is a jammy egg?

According to the chef at Minimalist Baker: "You can think of a jammy egg as somewhere between a hard-boiled egg and a soft-boiled egg. The white is fully set like a boiled egg, but the difference is in the yolk.

"It's slightly set where it touches the egg white (like a hard-boiled egg) but soft and "jammy" in the centre (like a soft-boiled egg)!"

How to make it

Ingredients

• Eggs
• Water for boiling
• Salt to taste
• Pepper to taste

Method

To begin, bring a large pot of water to a rolling boil, then gently lower an egg or a few with a spoon to avoid cracks. Keep the water bubbling steadily and the eggs fully submerged.

After exactly seven minutes and 30 seconds, move them straight into an ice bath for a three-minute plunge. This quick chill not only makes peeling easier but also delivers that coveted soft, jammy centre.

This egg-tastic method is quick, simple, and just the thing to elevate your breakfast. We also discovered the best way to make scrambled eggs, according to six chefs who all recommended one thing. Discover more by clicking here.

Alternatively, if you prefer fried eggs, find out what ingredient to use instead of olive oil for a tastier egg.