7-Minute Gooey Jammy Eggs

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Course: Breakfast

Cuisine: Mediterranean

Keyword: gooey eggs, jammy eggs

Cook Time: 7

Total Time: 27

Servings: Serving

Calories: 144kcal

2 Eggs Large eggs work best for this recipe. Use fresh eggs for the best texture and flavour.

Fill a bowl with cold water and plenty of ice, ready for the eggs once they have finished cooking.
Bring a saucepan of water to a gentle boil. Carefully lower the eggs into the water using a spoon and cook for exactly 7 minutes.
Once the 7 minutes are up, immediately transfer the eggs into the ice bath. Leave them for at least 5 minutes to stop the cooking process.
Gently tap the shells all over, then peel the eggs under running water if needed.
Slice the eggs open to reveal the creamy golden yolk and serve immediately with sourdough toast, avocado, salads or your favourite breakfast dishes.

Use eggs straight from the fridge — this timing has been tested for chilled eggs.
For a softer, runnier yolk, reduce cooking time to 6 minutes.
For a firmer but still creamy yolk, cook for 8 minutes.
Older eggs are often easier to peel than very fresh eggs.