share this post

How To Make Perfect Jammy Eggs

4.98 from 121 votes
Jump to Recipe Pin This Recipe!

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Learn how to make the perfect jammy eggs every time with a soft jam-like egg yolk and firm egg white.

Jammy Eggs showing the different texture depending on baking time.

I have a passion for eggs recipe, and when I don’t make a spinach omelette, quiche Florentine or boiled eggs in the air fryer, I like to make soft-boiled eggs.

What’s A Jammy Egg?

A jammy egg is a soft-boiled egg. It has a firm egg white as boiled eggs but a half-cooked yellow with a similar texture to jam. Jammy eggs are delicious eggs when you can’t choose between boiled eggs and fried eggs.

The egg white is as firm as a boiled egg, and the center is silky creamy as fried eggs.

How To Make Jammy Eggs

Last time I shared with you how to make air fryer boiled eggs with some tips to make soft-boiled eggs with a jammy texture. Today let me share with you how to make jammy eggs in a saucepan with boiled water.


  • Boiling Water – Just regular tap water.
  • Oil – Olive oil or any vegetable oil.
  • Eggs – I am using large eggs, but timing is provided for each egg size below.
  • Ice Cubes
  • Cold Water

Boil Water

First, add water to a medium saucepan. Bring over medium-high heat, cover the saucepan and bring to a high boil. Decrease high to medium to reach a light boil and add oil.

Adding Oil

You probably wonder why adding oil to boiled water so let me explain. While you don’t need to add oil to make boiled eggs, I found it easier to peel jammy eggs if oil is added to the water. The egg shell is porous, and the oil can penetrate under it.

As jammy eggs are soft-boiled eggs, their white egg is softer and sometimes cracks when peeled. The addition of oil makes the peeling perfect every time without breaking the egg whites.

Want To Save This Recipe?

Enter your email & get this recipe sent to your inbox.

This field is for validation purposes and should be left unchanged.

Boiling Time

Using a slotted spoon, bring the eggs to the saucepan. It takes about 10 minutes for an egg to be hard-boiled in boiling water, so don’t reach that time, or the yellow won’t be silky and jammy. As you can see below, we tested three different timings on large eggs:

  • 4 Minutes – The eggs are very hard to peel off. The egg whites are not set enough around the egg yolks, and the yolks are raw. Your eggs will, most of the time, break when peeling.
  • 5 Minutes – The egg whites are set, and the egg yolks are perfectly creamy, so it’s a tasty jammy egg.
  • 6 Minutes – You just reach the perfect jammy eggs. The egg whites are set, the egg yolks are creamy, but the outside of the egg yolks starts to set like in boiled eggs, creating a real jam-like texture in the center.
Jammy Eggs texture according to time.

Making An Ice Bath

Meanwhile, prepare a bowl with ice water. To do so, fill a bowl of ice cubes and add cold tap water. Bringing eggs into the water with ice cubes after cooking will immediately stop cooking the eggs and ensure the perfect silky yellow center.

Dipping Eggs In Cold Water

When the timer is off, remove the eggs from the saucepan using a slotted spoon. Transfer the warm eggs straight into to water with ice cubes. Let them sit there until they are cool enough to handle.

Peeling Eggs

To peel the eggs, remove one egg from the cold water and tap the side of the egg on a hard surface to crack the shell. Start peeling from the side to the extremities. It’s easier to start from the middle, where air pockets are forming.

Peel off entirely and return the peeled egg to the cold water to keep it cold. Meanwhile, peel off the remaining jammy eggs.

Placing cooked Jammy Eggs in ice water.

Serving Jammy Eggs

Serve the cooked eggs with a pinch of:

Or serve the soft-boiled egg on top of a:

Jammy Eggs on a toast with mashed avocado

Storage Instructions

I recommend you to store cooked soft-boiled eggs with their shell on. The eggshell keeps them fresh for longer – up to 7 days in an airtight container in the fridge. If peeled, they will last up to 3 days in the fridge.

Jammy Eggs on a large plate with sesame seeds.

Frequently Asked Questions

Below are the most frequent questions about this soft-boiled eggs tutorial.

Are Eggs Keto?

Yes, eggs are keto-friendly and one of the most popular ingredients on a low-carb diet.
You can read more in my article on how many carbs are in eggs to learn about egg nutrition facts.

Can I Freeze Boiled Eggs?

Not really. Boiled eggs or soft-boiled eggs don’t freeze well.
The egg white gets mushy when thawed. You can freeze cooked egg yolks, but the jammy egg yolks are so soft that they won’t freeze as well.

Can I Store Peeled Boiled Eggs?

Soft-boiled eggs, once peeled, can be stored well in a sealed container in the fridge for up to 3 days.
However, the eggs will store up to 7 days if unpeeled.

Can I Use Any Oil?

Yes, you can add any oil to the water like olive oil, vegetable oil, or avocado oil. You can also skip the oil, but the eggs are much more difficult to peel.

Is A Jammy Egg The Same As A Soft-Boiled Egg?

Yes, soft-boiled eggs are another term to describe jammy eggs.

More Egg Recipes

Below are more egg recipes for you to try.

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

How to make Perfect Jammy Eggs

Jammy Eggs

0.4gNet Carbs
Learn how to make the perfect jammy eggs every time with a soft jam-like egg yolk and firm egg white.
Prep: 3 minutes
Cook: 6 minutes
Total: 9 minutes
Yield: 6 jammy eggs
Serving Size: 1 egg
4.98 from 121 votes


Ice bath

  • 3 cup Cold Water
  • 1 cup Ice Cubes
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • Fill a medium saucepan filled with 3 cups of water over medium-high heat. Cover and bring to a high boil.
  • Reduce to medium heat to maintain a light boil and add olive oil – this makes it easier to peel soft eggs later.
  • Using a slotted spoon add the eggs to the light boiling water.
  • Set a timer to 6 minutes and meanwhile prepare the ice water bath.
  • In a large bowl, add water and ice cubes.
  • When the timer is off, use the slotted spoon to transfer the cooked eggs from the saucepan to the ice bath to immediately stop the cooking.
  • When the eggs are cold enough to handle – about 10 minutes later, tap on the side of the bowl to crack the wider side of the egg – easier part to peel first.
  • Peel entirely and return to a cold bath while peeling the remaining eggs.
  • Cut in half lengthwise and serve on top of toasted bread, salad or plain with a pinch of salt and pepper.
Tried this recipe?Mention @sweetashoneyrecipes
Nutrition1 egg
Yield: 6 jammy eggs


Serving: 1 eggCalories: 92.1 kcal (5%)Carbohydrates: 0.4 gNet Carbs: 0.4 gProtein: 6.3 g (13%)Fat: 7.1 g (11%)Saturated Fat: 1.9 g (12%)Polyunsaturated Fat: 1.2 gMonounsaturated Fat: 3.5 gTrans Fat: 0.02 gCholesterol: 186 mg (62%)Sodium: 73 mg (3%)Potassium: 69 mg (2%)Sugar: 0.2 gVitamin A: 270 IU (5%)Vitamin B12: 0.4 µg (7%)Vitamin D: 1 µg (7%)Calcium: 29.2 mg (3%)Iron: 0.9 mg (5%)Magnesium: 6.4 mg (2%)Zinc: 0.6 mg (4%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

Posted In:

Leave a comment

4.98 from 121 votes (121 ratings without comment)

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    No Comments Yet On How To Make Perfect Jammy Eggs


The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.

The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.

You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.