Jammy eggs

By Tanya Francis · Updated October 17, 2026

A jammy egg sits between soft and medium. The white is fully set and the yolk is thick and glossy, not runny. Large eggs from the fridge take 6½ to 7½ minutes. 7 minutes is a good place to start.

The 6-minute egg or the 7-minute egg?

A 6-minute egg is still runny in the middle and soft at the edges. A 7-minute egg is jammy all the way through and holds together when you slice it. If you're cutting eggs in half for toast, a salad or a bowl of ramen, the 7-minute egg is easier to work with.

How to make jammy eggs

You need

• Large eggs, straight from the fridge
• Water, enough to cover the eggs by about an inch (2.5 cm)
• A bowl of ice water

Steps

1. Bring the water to a boil, then turn it down to a steady, gentle boil.
2. Lower the eggs in with a spoon.
3. Cook for 6½ to 7½ minutes. The egg timer set to Jammy runs 7 minutes.
4. Move them straight into ice water for 10 to 15 minutes. A jammy yolk keeps cooking from its own heat, so don't skip this.
5. Peel and slice.

Peeling a soft-centred egg

Jammy eggs are softer than hard boiled ones, so they tear more easily. Chill them all the way, crack the shell all over, and peel under running water or in a bowl of water. Start at the wide end where the air pocket is. Slice with a thin, sharp knife and wipe it between cuts. More peeling tips.

What to eat them with

• On buttered toast or avocado toast with salt and pepper
• Halved on a green salad or a grain bowl
• In a bowl of noodles, or marinated as ramen eggs

A note on soft yolks

FDA and USDA advise cooking eggs until both the yolk and the white are firm. The American Egg Board notes that soft-boiled and jammy yolks don't reach the temperature that kills Salmonella. If you're cooking for someone who is pregnant, very young, older or has a weakened immune system, use pasteurized eggs or cook the eggs hard. USDA says in-shell pasteurized eggs can be used safely without full cooking.