I love a jammy egg. But not TOO jammy (which honestly the image above is verging on—sorry). The state of the yolks in the cover photo is ok for me, but too runny for most. Any runnier and I certainly draw the line. I do not want poached eggs. This is probably because I don’t really like toast. Without something dry to mop up the egg soup, poached eggs are treacherous to eat. Anyway, I digress. 8 minutes is my sweet spot (the above image is 7 min). 9-10 minutes, and youo get you more of a half-set yolk that’s just barely jammy.
Good rule of thumb:
I like to eat these as breakfast, lunch, as a snack, or in a salad—ideally topped with flaky salt, black pepper, chili flakes, sometimes fresh herbs, and always hot sauce. Add avocado for a real ass meal. I also LOVE egg salad (done well) but I don’t need to make too many enemies at once so I’ll save that for another day.
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