7-minute egg is my go-to — yolk is set on the outside but still soft and jammy in the middle. Great on rice, ramen, salads, or as a snack with flaky salt and pepper.

Instructions

1. Boil water first.
2. Gently lower in fridge-cold eggs.
3. Lower the heat slightly so the eggs don’t crack while boiling.
4. Start the timer:
   • 6 minutes — runny yolk
   • 7 minutes — my preferred jammy yolk
   • 8 minutes — soft boiled (jammy with set whites)
   • 10 minutes — classic hard boiled
5. Transfer to a large bowl and cover with ice cold water.

Enjoy!