Jammy Eggs

1Place the eggs (4 large) in a saucepan and cover them with about an inch of cold water.

2Bring the water to a rolling boil over medium-high heat.

3Once boiling, reduce the heat to maintain a gentle boil and begin timing. For jammy eggs (4 large), boil the eggs (4 large) for exactly 6 and a half minutes.

4While the eggs (4 large) are boiling, prepare an ice bath by combining ice and water in a bowl large enough to accommodate all the eggs (4 large).

5Immediately after the 6 and a half minutes are up, use a slotted spoon to transfer the eggs (4 large) from the boiling water to the ice bath. This stops the cooking process and cools the eggs (4 large) quickly, preventing further cooking.

6Let the eggs (4 large) sit in the ice bath for at least 3 minutes to ensure they are thoroughly cooled.

7Carefully peel the eggs (4 large) under running water. Starting at the wider end, where there is an air pocket, makes peeling easier.

8If desired, serve the eggs (4 large) halved, drizzled with light soy sauce, and sprinkled with sesame seeds and chopped scallions for an extra flavor boost.