The Secret to Perfect Boiled Eggs (Soft, Jammy, Hard)

Ingredients

• 12 pieces Large Eggs (brown eggs, at least one week old for easier peeling)
• 2 tablespoons Unsalted Butter (softened, for spreading on toast)
• to taste Sea Salt (for seasoning soft‑boiled eggs)
• to taste Freshly Ground Black Pepper (for seasoning soft‑boiled eggs)
• 4 slices Bread Slices (any sturdy bread, toasted and buttered for serving soft‑boiled eggs)
• 2 tablespoons Soy Sauce (optional, for marinating jammy eggs after cooling)

Instructions

1. Gather Ingredients and Equipment

   Set out the eggs, butter, salt, pepper, bread, soy sauce, and all listed equipment.

   Time: PT3M

2. Soft‑Boiled Eggs – Boil

   Fill the pot with enough water to fully cover the eggs, bring to a rolling boil, then gently lower 6 eggs with the slotted spoon. Boil for 6 minutes.

   Time: PT6M

   Temperature: 100°C

3. Soft‑Boiled Eggs – Serve Immediately

   Remove the eggs with the slotted spoon, place each in an egg cup or shot glass, tap off the top with a spoon, season with salt and pepper, and enjoy with buttered toast.

   Time: PT30S

4. Jammy Eggs – Boil

   Return the pot to the stove, add cold water and the remaining 6 eggs, bring to a boil, then reduce to a gentle boil and cook for 8 minutes.

   Time: PT8M

   Temperature: 100°C

5. Jammy Eggs – Ice‑Bath Shock

   Immediately transfer the boiled eggs to the ice‑water bowl and let sit for 10 minutes until completely cold.

   Time: PT10M

6. Jammy Eggs – Peel

   Peel the eggs under a thin stream of water, starting at the air pocket; the membrane will slip off with the water.

   Time: PT1M

7. Hard‑Boiled Eggs – Start Cold

   Place the final 6 eggs in a pot of cold water, ensuring they are fully submerged. Bring to a boil over high heat.

   Time: PT5M

   Temperature: 100°C

8. Hard‑Boiled Eggs – Simmer

   When the water reaches a boil, lower the heat to maintain a gentle simmer and cook for 8 minutes.

   Time: PT8M

   Temperature: 90°C

9. Hard‑Boiled Eggs – Rest in Hot Water

   Turn off the heat, keep the pot on the burner, and let the eggs sit in the hot water for 5 more minutes.

   Time: PT5M

10. Hard‑Boiled Eggs – Cool and Peel

    Drain the hot water, run cold tap water over the eggs for a couple of minutes, then peel under running water starting at the air pocket.

    Time: PT2M

11. Optional Serving Ideas

    Slice hard‑boiled eggs for egg salad or deviled eggs, add jammy eggs to ramen or salads, and enjoy soft‑boiled eggs with toast.

    Time: PT1M

12. Cleanup

    Wash the pot, slotted spoon, bowls, and any utensils used; wipe the stove and countertop.

    Time: PT7M

Nutrition Facts

Calories

78

Protein

6 g

Carbohydrates

0.6 g

Fat

5 g

Fiber

0 g