Jammy is a weird word to call an egg, but it refers to the texture of the yolk when soft-boiled. If you've never had a soft-boiled egg before and you're used to the gray-green, dry and crumbly hard-boiled yolks in cafeterias, get ready for a serious treat. And with some Suhey Peppers on top!? Mamma-mia.
Jammy eggs are a game-changer at breakfast when you're craving something warm, savory, and satisfying that's relatively easy to make.
Instructions:
- Bring a pot of water to a boil, gently add the eggs by using tongs or a spoon to slowly lower them into the water (if the egg hits the bottom of the pot too hard, it will crack and the insides will gush out into the water, which we learned from experience. Bummerrrrr).
- Cook them uncovered for 7 to 8 minutes depending upon how jammy you want to get. Our sweet spot is just under 8 minutes.
- Drain the eggs and stick them in the freezer or an ice bath for about 10 minutes to cool them down and make them easier to peel.
- Peel the eggs and cut in half. Top with flaky sea salt, cracked black pepper, Suhey Peppers (with a nice drizzle of oil from the jar), and a sprinkling of fresh-cut herbs.
