Jammy Eggs

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

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

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

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

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

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

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

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