Meet Your New Go-To Egg: Jammy, Dreamy, and Easier Than You Think
From Ramen Topping to Brunch Star: Your Shortcut to Restaurant-Worthy Eggs at Home
Ever had your mind completely blown by... an egg? For me, it happened when I spotted this golden-centered masterpiece – barely set, not quite runny, definitely not hard-boiled, just... dreamy. Maybe you've seen them lounging in a bowl of ramen, their golden centers catching the light. Or maybe this is your first time hearing about these "jammy" eggs.
They're called that because the rich orange center has the texture of, well, jam. I spent way too much money on ramen just to get another fix of these eggs (no regrets). Finally, I figured out how to make them at home. Turns out, it's ridiculously doable – and it's about to become your new kitchen superpower.
Quick Stats:
Active time: 10 minutes (mostly waiting, perfect for morning multitasking)
Difficulty level: Totally doable while coffee is brewing
Equipment needed: Just standard kitchen basics
Result: Pure joy in egg form
Start with room temperature eggs (we love Vital Farms, really the best quality egg on the market, but this will work with any kind you like). If you're like me and always forget to take them out early, no worries. Grab them first. Then take your time getting everything else ready. They'll warm up just enough while you're hunting for that pot lid that somehow always disappears.
Fill pot halfway with water Pro tip: You just need enough to cover the eggs
Bring your water to a happy bubble (not a violent boil – we're making eggs, not starting a water park).
Lower your eggs in gently. Room temp eggs = less chance of cracks, more chance of that dreamy orange center that's not quite runny, not quite firm, just... magical.
Cover the pot. Timer: 6:30 minutes Mountain dwellers: add 30 seconds per 3,000ft elevation
While you wait, prepare an ice bath. Any bowl with cold water and some ice cubes will do. This is where the magic happens – it stops the cooking process right when the yolk hits that heavenly state.
After exactly 6 minutes and 30 seconds (no cheating!), rescue those eggs and give them a cool dip. Let them chill for about 2 minutes.
Now for the ceremonial peeling. Gently tap all around. Start from the wider end where there's usually an air pocket. Roll softly on the counter if you're feeling fancy.
These eggs are weekend meal prep heroes. Make a batch on Sunday. You've got instant upgrades for everything from quick work-from-home lunches to late-night snacks. They'll keep in the fridge for up to 5 days, though good luck having them last that long.
Too firm? Reduce time by 30 seconds Too runny? Add 30 seconds Just right? You've got the magic touch!
Whether you're adding them to your midnight ramen, meal-prepping for the week ahead, or impressing your brunch guests (yes, these make avocado on store-bought toast look restaurant-worthy), these jammy eggs are your new secret weapon.
Later this week we go beyond the packet. We’ll map DC's essential ramen spots, getting some inspiration for leveling-up your ramen night at home and next week highlighting one remarkable kitchen that we think is raising the bar on ramen belly in the district.
Hit us up in the chat with your favorite way to eat these eggs - we’re always looking for new ideas! And if you make them, tag us @go.feastmode on instagram in your creations. Bonus points if you catch that moment when the yolk just starts to ooze.
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