Swine & Sea — Jammy Eggs — French Creole Recipe

Jammy Eggs

I try to have a bowl full of jammy eggs sitting in the fridge at all times. Slice one in half. Add some flake salt. Maybe some pickled onions. No matter what you add will be happy you made these.

Recipe

  • 1 dozen

    large eggs

  • Pinch of

    Kosher salt
    Step 1

  • Bring a large saucepan of water with Kosher salt to a boil over medium-high heat.

    • Step 2

  • While the water is coming to a boil, prepare a bowl of ice water and set aside.

    • Step 3

  • Once your water has come to a boil, lower your eggs into the water using a slotted spoon.

    • Step 4

  • Cook eggs for 6½ minutes. Not 6 minutes. Not 7 minutes.6½ minutes.

    • Step 5

  • Remove eggs from the boiling water and place them in the ice water you prepared earlier.

    • Step 6

  • Let the eggs sit in the ice water until they cool, usually around 2 minutes.

    • Step 7

  • Peel the eggs starting at the bottom of the egg, where the air pocket forms. Be careful, since these eggs are soft boiled they are going to handle like jello.

    • Step 8

  • Eat immediately or refrigerate for later. If you plan on using these for later, cover your bowl so the eggs don't attract other flavors. You can also reheat them by placing them in simmering water for 1 minute.