Fill a saucepan with enough water to fully cover the eggs by about 1 inch. Bring it to a steady rolling boil over high heat. The water should be bubbling actively but not violently splashing.
Carefully lower the eggs into the boiling water using a spoon or spider strainer. This prevents cracking from sudden impact.
Start the timer immediately and cook for 6½ to 7½ minutes depending on yolk preference. You’ll see the whites firming up while the yolk remains soft inside.
While eggs cook, prepare an ice bath using ice and cold water in a bowl. It should be very cold to quickly stop the cooking process.
Transfer the eggs directly into the ice bath when the timer ends. Let them chill for 5–10 minutes until completely cool to the touch.
Gently tap and roll each egg on a counter to crack the shell evenly. You’ll notice small air pockets forming under the shell.
Peel the eggs under running water or in the ice bath for easier shell release. The membrane should separate cleanly from the white.
Slice the egg in half to reveal the jammy yolk, which should look thick, glossy, and slightly molten. Serve immediately or store chilled.
