Jammy Eggs
Tuesday, June 30, 2020
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 (or if you are lucky enough to receive some Japanese pickled seaweed from your mother in-law). No matter what you add, you get a bite of a poor man's umani.
Ingredients
12 large eggs
Pinch of Kosher salt
Instructions
Bring a large saucepan of water with Kosher salt to a boil over medium-high heat.
While the water is coming to a boil, prepare a bowl of ice water and set aside.
Once your water has come to a boil, lower your eggs into the water using a slotted spoon.
Cook eggs for 6½ minutes. Not 6 minutes. Not 7 minutes. 6½ minutes.
Remove eggs from the boiling water and place them in the ice water you prepared earlier.
Let the eggs sit in the ice water until they cool, usually around 2 minutes. Placing them in the ice water will stop them from cooking.
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.
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 from things in the fridge. You can also reheat them by placing them in simmering water for 1 minute.
Tags
Snack
