Around this time of year with the warm weather and longer days, I feel like my chickens start working overtime and the end result is a ton of eggs. Here is how to make the most perfect Hard Boiled Eggs and Jammy Eggs (soft boiled). Plus all the tricks that help along the way!
- 12 Eggs, room temperature (6 hard boiled, 6 jammy)
- Bring eggs to room temperature, often I pull them out of the fridge before starting the boiling water.
- When the water is at a full boil, carefully add the eggs with a spider or slotted spoon.
- Set a timer for the jammy eggs for 6 minutes and a second timer for the hard boiled eggs for 13 minutes.
- While waiting for the eggs to cook, prepare a bowl of iced water next to the stove to transfer the eggs when ready.
- When the jammy egg timer goes off, move 6 of the eggs to the ice water for 5 minutes and then take out of the ice water. Repeat this exactly 7 minutes later with your hard boiled eggs.
- Peel your boiled eggs and enjoy them right away, or mark them and place them in the refrigerator for later. Eat within 2-3 days.
Frequently Asked Questions:
- Does the size of the egg matter with the timing? Yes, cooking time is dependent on the size of the egg, we are using medium eggs for this timing.
- Does the color of the shell of the egg matter? No, but if you are using different colored eggs this can also be a fun way to differentiate the boiled eggs from the jammy eggs.
- Should I use fresh eggs? No, normally I say fresher is better, but fresh eggs are harder to peel when boiled. Instead of the freshest eggs in your fridge use the slightly older ones for an easier peel.
- When do I put the eggs in the water? Wait until the water is boiling to add the eggs. This will enable you to get a good timing and can help avoid the green/grayish coloring which is common when overcooked.
Check out my Instagram Reel where I go step by step!
Photographs by Elizabeth Poett and Standish Hicks