“There was…simply cooked rice, jammy eggs, vegetables tossed with scallions, a bowl of greens dressed with lemon, and a creamy yogurt dip for spreading on crackers,” writes Alison Roman, recounting a memorable lunch in a recent post in The New York Times.
“If AIM still existed we would make our screen name ‘JaMmYEgGLuVr,” quips a Bon Appetit Instagram post.
With a unique preparation and a distinct gooey-yolk mug shot, the 'jammy' egg has emerged as a category unto itself alongside fried and soft-boiled. There's no doubt about it: 2019 is the year of the jammy egg.
OK, it's not totally ubiquitous yet—your local diner will probably be confused if you order jammy eggs with a side of bacon, but the term has undeniably (and fiercely) crept into the vernacular of the food writer/Instagrammer/enthusiast.
But what, exactly, are jammy eggs?
We turned to recipe guru Alison Roman for some insight. “The term refers to an egg that has a center that’s not super runny, but it’s also not set," she told us. “The texture is literally like when you open a jar of jam or marmalade: kind of sticky, definitely a spoonable texture.”
Roman makes a batch of jammy eggs by bringing a pot of water to a boil, adding the eggs and cooking them uncovered for six to seven minutes—depending on the size of the pot and the number of eggs. Finally, she drains them and rinses them under cold water to make them easier to peel.
“If we’re being technical, a jammy egg is somewhere between a soft and medium egg,” Roman said. And as for the jammy egg's mysterious origin? “I don’t know where the term comes from, but it sounds British to me.”