Easy Peel Jammy Boiled Eggs

Time 10 mins

I know what you’re thinking. “Really? A recipe for a boiled egg??” But hear me out. Have you ever put an egg into water and had the shell crack? Watched the white flow out into the water and congeal into a rubbery lump? Or maybe you’ve gone to peel your perfectly intact egg, only to take half of it with the shell as you pick away at tiny shards clinging to your egg for dear life?! Too dramatic? Perhaps.

However, if you have ever had a boiled egg get the better of you, then you are at the right place. This method will leave you with uncracked, easy to peel, perfectly cooked eggs every time. And isn’t that the domestic bliss we all seek?

Ingredients

• Eggs

• Salt

Notes, Tips, & Tricks:

* Do not skip the salt! If your egg does crack, which it shouldn’t, the salt will keep the egg white inside the shell.

**Make sure your pot is large enough to hold your eggs without crowding them.

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Let’s Do It

Step 1

Put a pot of salted water on to boil over high heat.

Step 2

Once the water is boiling, turn your burner down to medium-high so that the water is now at a gentle boil. Using a large spoon, carefully lower eggs one-by-one into the water. Do this slowly, letting the eggs submerge into the water on the spoon, before releasing them into your pot. This slow release process will get your eggs acclimated to the water and prevent cracking.

Step 3

Once all eggs are in your pot, adjust your burner so your water is at a steady, but not rolling, boil. Cook for 8 minutes for a jammy egg, or 10 minutes for a well-done egg. Turn off heat, drain hot water, and fill pot with cold water. Once eggs are cooled enough to touch you can peel them and eat them warm. Or, dry and store for later use.