Jammy Eggs
I love a jammy egg. But not TOO jammy. The state of the yolks in the cover photo is ideal, but any runnier and I draw the line. I do not want poached eggs. This is probably because I don’t really like toast. Without something dry to mop up the egg soup, poached eggs are treacherous to eat. Anyway, I digress. 7 minutes is my sweet spot. I like to eat these as breakfast, lunch, as a snack, or in a salad—ideally topped with flaky salt, black pepper, chili flakes, sometimes fresh herbs, and always hot sauce. Add avocado for a real ass meal. I also LOVE egg salad (done well) but I don’t need to make too many enemies at once so I’ll save that for another day.
INGREDIENTS:
organic, pasture-raised eggs (dark yolks only), however many you want / can fit in your pot without crowding
water lol
fixings—salt, pepper, chili flakes, hot sauce of choice, herbs, avocado, etc.
STEPS:
Bring a small pot of water to boil, filled about halfway (enough for the eggs to be fully submerged).
Using a slotted/large spoon, carefully lower the eggs down one at a time. Cook for exactly 7 minutes, maintaining a gentle boil.
While you wait, prepare a bowl of ice water to transfer the eggs to when done cooking.
When the timer is up, carefully transfer eggs to the ice bath. Let cool at least 2 min. Peel and enjoy!
Regarding storing the eggs—some people think you should peel them all at once then store in an airtight container, but for some reason that creeps me out. I’ve never had a problem peeling the eggs after storing them in their shell.
