Jammy Egg Timer
Free jammy egg timer. 7 minutes for a perfectly jammy, custard-like yolk. The most popular egg style for ramen and grain bowls.
🥚 Jammy: Lower eggs into boiling water, click Start, and wait for the chime. Transfer to an ice bath immediately when done. Result: jammy, custard-like yolk.
About jammy eggs
Jammy eggs cook for 6-7 minutes — yolk is thick and jammy (not runny, not solid). The 'Insta-perfect' egg style that took over food blogs around 2015.
Benefits
- ·Jammy yolk holds its shape but stays creamy
- ·Beautiful when sliced (Instagram favorite)
- ·Easier peeling than soft-boiled
- ·Versatile — ramen, salads, toasts
- ·Holds well refrigerated 5 days
How it works
Bring water to boil. Lower in cold or room-temp egg. 6 min for slightly looser, 7 min for thicker jam. Ice bath immediately for 2 minutes. Peel.
Jammy eggs (also called "ramen eggs" / aji tamago when marinated) became viral on food blogs around 2014-2015. The marinade variant: soy sauce + mirin + sugar overnight.
Who uses jammy eggs
Ramen lovers, food bloggers, salad-builders, anyone wanting beautiful sliced eggs.
Jammy Egg Timer
Free jammy egg timer. 7 minutes for a perfectly jammy, custard-like yolk. The most popular egg style for ramen and grain bowls.
Related
Frequently asked questions
What does a jammy egg actually look like inside?
A jammy egg has fully set white and a yolk with the consistency of jam — soft, sticky, but not runny. The yolk holds shape when sliced but glistens when broken. Common in modern ramen (ajitama) and bowl-meal toppings. 7-minute timing produces the signature dark-orange edge with bright-orange center.
What's the difference between a jammy egg and a soft-boiled egg?
Soft-boiled is fully runny in the yolk; jammy is partially set, with the consistency of thick jam. The window between is narrow — about 90 seconds in cooking time. Soft-boiled at ~4 min, jammy at ~6 min. Jammy is the "Goldilocks" texture for ramen and grain bowls because it doesn't fully run yet adds richness.
How do I peel a jammy egg without tearing the white?
Ice bath for 2 minutes after cooking. Then crack the shell all over by gently rolling on a hard surface. Peel from the wide end (where the air pocket is) under cold running water. Older eggs (1-2 weeks) peel more easily than fresh ones — the membrane has had time to separate from the shell.
Can I cook jammy eggs ahead and reheat?
Jammy and medium eggs hold up reasonably well — peel after the ice bath, store in an airtight container in the fridge for up to 5 days. To reheat without overcooking, dip in 70°C water for 30-60 seconds. Cold from the fridge works for grain bowls and salads.