Jammy Eggs with Greek Yogurt and Miso Butter

Jammy Eggs

Jammy eggs are just soft-boiled eggs. We call them “jammy” because when soft-boiled, the yolks take on a consistency similar to that of fruit jam. Jammy boiled eggs are a delicious delicacy, often served as an appetizer with breakfast foods and as a garnish in Japanese-style ramen noodles.

Jammy eggs include a fully cooked egg white with a thick liquid egg yolk center that is ever so slightly cooked around the edges —and no need to worry, jammy eggs retain components of a liquid yolk in the center, but they are not raw.

How to Make Jammy Eggs

It’s simple to make jammy eggs. It’s just like making hard boiled eggs, the boiling time is just much shorter, resulting is a softer egg. The number to remember is 7! Seven minutes is the perfect amount of time to make a soft boiled, jammy egg. You never want to heat the eggs with the water, you must lower the eggs into already boiling water for perfect timing.

I much prefer soft boiled eggs to hard boiled eggs. The flavor is better, the texture is delicate, and you can use jammy eggs anywhere you’d want a fried or poached egg. Here’s how I do it:

1. In a medium pot bring enough water to submerge three eggs to a gentle but steady boil.
2. Once the water is boiling, gently add the eggs to the water using a slotted spoon, and immediately set a timer for 7 minutes.
3. While the eggs boil, prepare an ice water bath by mixing a lot of ice and water in a bowl.
4. When your 7 minute timer goes off, immediately remove the eggs from the hot water and place them in the ice water.
5. Let the eggs chill for 10 minutes.
6. To peel the eggs, tap the egg on the counter until the shell is broken with tiny cracks all around the egg. Place it back in the ice bath for 5 minutes.
7. Starting at the bottom of the egg, gently peel off the shell. You need to be a little more delicate with a soft boiled egg than a hard boiled egg.

How Long do Soft Boiled Eggs Last?

Soft boiled eggs will last in the fridge for about three days. Unlike with hard boiled eggs, which last for seven days, it’s best to only make the amount of soft boiled eggs you plan to eat that day. They are best fresh, while the yolks are soft and jammy.

Peeling Soft Boiled Eggs

I have three main tips to peeling soft boiled eggs. First, make sure you put them in an ice bath after boiling. Second crack them a lot. Third, start peeling at the bottom.

• Ice bath: Once the eggs are done boiling for 7 minutes, immediately place the eggs in a bowl of ice water. Otherwise, the eggs will continue to cook, and they will not be jammy in the center. Not only does an ice bath stop the cooking, but it also helps to firm up the egg a bit to peel. Always let your eggs sit in ice water for 10 minutes before peeling.
• Crack the eggs on the counter and roll them around gently: Softly rolling the cracked egg on a flat surface will help to create mosaic-like cracks. Make sure the shell has many tiny cracks all around, then place the egg back in the ice bath. This will allow some of the water to seep through the shells, making them easier to peel off.
• Start at the bottom: start peeling the egg from the bottom. This is the easiest place to start, because there is often a little gap between the shell and the egg at the bottom.

How to Eat Jammy Eggs

After you’ve peeled your soft-boiled, jammy eggs, you can enjoy them with any breakfast or brunch meal. My favorite way to enjoy soft-boiled eggs is atop Greek yogurt and miso butter with sourdough toast. I also enjoy having soft-boiled eggs with cheese grits, like in our Jalapeño Cheddar Cheese Grits with Eggs recipe.

My yogurt in this recipe was thin, which is how I like it. I do not strain my homemade yogurt, so it is naturally a bit thinner. If you want to use thicker yogurt I suggest using skyr yogurt.

This Dish is Inspired by Cilbir, Also Known as Turkish Eggs

This recipe was somewhat inspired by a Turkish egg recipe, also known as Cilbir, that I’ve seen shared on social media. Cilbir is traditionally made with poached eggs on top of garlic yogurt and served with an Aleppo pepper chili butter. It also includes a lot of spices, like cumin and paprika.

Here, in my recipe, I used jammy soft-boiled eggs, my plain homemade Greek yogurt, and salty miso butter and lightened it up with fresh cilantro.

Greek Yogurt Recipes

• If you eat dairy, like we do, and you would like to make yogurt at home, click here for our easy Greek yogurt recipe made in an instant pot.
• If you are dairy-free, you can use our Dairy-Free Coconut Cashew Yogurt recipe to make your own yogurt. This recipe uses a simple yogurt maker.

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Jammy Eggs with Greek Yogurt and Miso Butter

These jammy eggs with Greek yogurt and miso butter are perfect for brunch. The flavors of the tart probiotic yogurt, jammy soft boiled eggs, salty miso butter, and fresh cilantro combined is irresistible. I love serving this topped with cilantro and a side of homemade sourdough.

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• Prep: 10 minutes
• Cook: 7 minutes
• Total Time: 17 minutes

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Ingredients

For the soft boiled eggs

• 3 eggs
• Water

For the miso butter

• 2 tablespoons butter
• 2 tablespoons miso
• 1 teaspoon chili flakes

For the dish

• 1 cup Greek yogurt
• fresh cilantro
• flake sea salt
• fresh baked sourdough

Instructions

For the soft boiled eggs

1. In a medium pot bring enough water to submerge three eggs to a gentle but steady boil.
2. Once the water is boiling, gently add the eggs to the water using a slotted spoon, and immediately set a timer for 7 minutes.
3. While the eggs boil, prepare an ice water bath by mixing a lot of ice and water in a bowl.
4. When your 7 minute timer goes off, immediately remove the eggs from the hot water and place them in the ice water.
5. Let the eggs chill for 10 minutes.
6. To peel the eggs, tap the egg on the counter until the shell is broken with tiny cracks all around the egg. Place the egg back into the ice water for five minutes.
7. Starting at the bottom of the egg, gently peel off the shell. You need to be a little more delicate with a soft boiled egg than a hard boiled egg.

 

For the miso chili butter

1. Melt two tablespoon of butter in a small sauce pan.
2. Once the butter is lightly simmering add in two tablespoons of miso and stir continuously.
3. The miso will clump together and appear to be frying, this is what you want.
4. Cook for two minutes.
5. Add one teaspoon of chili flakes to a ceramic bowl.
6. Pour the butter miso mixture through a mesh strainer and into the bowl with the chili flakes.
7. Stir with a spoon.

For the dish

1. Add some greek yogurt to a shallow bowl.
2. Drizzle 1/3 of the miso butter over the yogurt.
3. Slice three soft boiled egg in half and place the on top the yogurt.
4. Sprinkle some fresh chopped cilantro over the eggs.
5. Drizzle the rest of the chili butter over the eggs and yogurt.
6. Sprinkle with flake sea salt to taste and enjoy with fresh baked sourdough.

Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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