Semi-Soft Boiled Eggs Waxed/Jammy
“Waxed or jammy” eggs are boiled eggs with yolks that have a luscious consistency that is half way between a soft runny boiled egg and the firmness of a hard boiled egg.
It is the perfect texture to spread on toast, or eat with pho, ramen or salads. Eat it by itself with a sprinkle of smoked sea salt and black pepper.
Equipment
- Large saucepan 3 quarts or 2.8L
- Slotted spoon or tongs
- Large bowl
Ingredients
- 6 large eggs
- Water
Instructions
- In a large size saucepan add enough cold water to totally submerge your eggs. Over medium high heat, bring water to a boil.
- Add eggs (directly from the refrigerator) using a slotted spoon and lower gently into the boiling water. Adjust heat slightly to bring the water back to a boil quickly. Boil eggs for 6.5 – 8 minutes.
- Remove eggs from boiling water and immediately place in an ice bath for 2 minutes. Crack the shell and gently remove the boiled egg.
- Using a sharp knife cut the egg in half. Wipe the knife on a clean damp cloth before cutting each of the other eggs.
Notes
There are many different methods and techniques for boiling the perfect egg. Another method I use is steaming. Checkout the blog Back On The Subject of Boiling Eggs for more methods.
Steaming eggs
In a 3qt saucepan bring ½ inch, approximately 1 1/4 cups, water to boil over high heat. Using tongs, gently place up to 6 eggs into the boiling water. Cover and reduce heat to medium high, cook for 8 – 9 minutes, depending on the consistency you want your eggs to be. The shorter the cook time the softer the egg, and the longer the cook time the harder the egg. At the end of the cook time, transfer the saucepan to the sink, drain off the hot water and run cold tap water over the eggs for 30 seconds to stop the cooking process. Drain and repeat the cold water process. Crack the shells and remove your perfectly cooked eggs.
Note: The eggs will not be submerged in the water as its the steam that will cook them. This is why it’s important to have a tight fitting lid.
Nutrition
Serving: 6ServingsCalories: 63kcalCarbohydrates: 1gProtein: 6gFat: 4gSaturated Fat: 1gTrans Fat: 1gCholesterol: 164mgSodium: 62mgPotassium: 61mgSugar: 1gVitamin A: 238IUCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!
