Jammy Soft-Boiled Eggs

1Carefully lower the eggs (4 large) into a saucepan of boiling water using a slotted spoon or a ladle. Ensure the water covers the eggs (4 large) completely.

2Reduce the heat to a low simmer and cook the eggs (4 large) for 6 to 7 minutes for a jammy consistency.

3While the eggs (4 large) are cooking, prepare an ice bath in a large bowl by mixing ice and cold water.

4Once the eggs (4 large) are cooked, use a slotted spoon to immediately transfer them to the ice bath. Allow them to chill for at least 3 minutes to halt the cooking process.

5Gently crack the wide end of each egg and peel under running water, starting from the cracked end. The water helps the shell come off more easily.

6Serve the peeled eggs (4 large) immediately while they are still warm. Optionally, garnish with finely chopped chives, flaky sea salt, and freshly ground black pepper.

7Enjoy your jammy eggs (4 large) as is, or serve with toast points, steamed asparagus, or atop a warm bowl of ramen for a comforting meal.