Perfectly jammy eggs

Food

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Perfectly Jammy eggs

Ingredients: 

• Eggs (I usually make about six at a time)

A few notes on making these: 

• This is really just my foolproof way to boil an egg so it has a nice, somewhat soft, but not totally liquid yolk. 

Directions: 

• Bring a large saucepan of water to a boil over medium-high heat.
• Prepare a bowl of ice water (ice bath)
• Using a slotted spoon, carefully lower the eggs into water one at a time. 
• Cook 6½ minutes, adjusting heat to maintain a gentle boil.
• Transfer cooked eggs to ice bath and chill until slightly warm, about 2 minutes.
• If using right away, gently crack eggs all over and peel, starting from the wider end, which contains the air pocket. 
• Rinse in cold water to remove any bits of shell.
• If saving for later, refrigerate in an airtight container.