Boiled eggs are a breakfast staple for many Brits, whether part of a full English fry-up, atop avocado toast, or alongside pancakes. Packed with healthy fats and protein, they are a nutritious addition. While hard-boiled and runny eggs are straightforward, achieving that ideal jammy yolk can be challenging. A food expert at Good Food has revealed a crucial step to ensure perfect jammy eggs every time.
The Key Step: Room Temperature Eggs
The expert emphasizes that eggs should be at room temperature before cooking, not straight from the fridge. This ensures even cooking and reduces the risk of cracking. Dropping a cold egg into boiling water can cause the shell to crack due to sudden temperature change, affecting texture and cooking time.
How to Make a Jammy Egg
Fill a medium saucepan with water and bring to a rolling boil. Carefully lower room-temperature eggs into the water using a spoon. Cook for about eight minutes for a softly set, jammy centre. Immediately transfer eggs to a bowl of cold water to stop the cooking process and make peeling easier. After at least three minutes, peel and serve.
Exact Cooking Times for Boiled Eggs
- 5 minutes: Runny yolk, perfect for dipping toast.
- 6 minutes: Liquid yolk with softly set white, slightly firmer.
- 7 minutes: Rich, sticky yolk, ideal for salads and breakfast dishes.
- 8 minutes: Jammy, softly set centre.
- 10 minutes: Classic hard-boiled, fully set but moist.
Alternative: Fried Eggs
For crispy edges and a gooey centre, heat oil in a skillet over medium-high heat until shimmering. Crack eggs directly into hot oil, season with salt and pepper. Tilt the pan so oil pools at the edge, then spoon bubbling oil over egg whites, avoiding yolks. Cook for 45 seconds to one minute until whites are set and edges crisp. Serve immediately.
