Perfect Jammy Boiled Eggs - 7 Minute Eggs Recipe

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Perfect Jammy Boiled Eggs - 7 Minute Eggs Recipe

The no muss, no fuss way to make Perfect Jammy Boiled Eggs every single time. Forget the millions of faffy, overcomplicated instructions flying around, and follow my simple 7-minute method to make boiled eggs with a fully set white with a slightly soft yolk every single time.

5 from 2 votes

Prep Time: 3

Cook Time: 7

Total Time: 10

Servings eggs

Author Chloe

Equipment

Electric Kettle

Saucepan - Medium

Silicone Slotted Spoon

Ingredients

4 Large Eggs - at room temperature

Instructions

Boil The Eggs

Put the kettle on to boil.
Put a very small bit of water in the saucepan and put it on the heat. This will speed up the rest of the water boiling once in the pan.
Once the kettle is boiled, fill the saucepan to around 2/3 full - you basically need to have the water at least the depth of an egg on it's side.
Wait until the water is back at a very good boil. No "just a few bubbles" or "gentle simmer" - it wants to be a hard boil so it doesn't cool down and stop boiling as you add the eggs.
Lower the eggs in one by one using a spoon. Don't mess around, get them all in without delay.
Set a 7 minute timer. And make sure you're in a position to be standing at the pan as soon as it goes off. Set a second timer for 6 minutes if you're prone to getting distracted.
Immediately pour the water out of the pan. Or spoon the eggs out into another large bowl.
Run the eggs under the cold tap for around 30 seconds. This will stop the eggs from cooking further.
The eggs are ready to either be stored in the shell in the fridge, peeled and stored in the fridge or peeled and eaten immediately.

To Peel The Eggs

Give each egg a sharp tap on the side - use a board or flat surface, not the edge of a pan or bowl.
Firmly roll the egg against the flat surface - this will break the shell all the way around.
Use your thumb to prise of a bit of shell and then your fingers to start separating the shell from the egg.
The tricks to peeling an egg easily is to make sure you get under the thin membrane which sits between the shell and egg, Once you are under, the rest of the shell should peel off quite easily.
If you think there is any chance of there being any shell debris, give the eggs a quick rinse under the tap and then dry thoroughly before serving.

Nutrition (Approx)