Jammy Soft-Boiled Eggs

• 4–8 large eggsegg

1. 01Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower 4–8 large eggs into water one at a time. Cook 6½ minutes, adjusting heat to maintain a gentle boil. Transfer cooked eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes.
2. 02Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket. Rinse in cold water to remove any stubborn bits of shell. Do ahead: Eggs can be cooked and peeled 3 days ahead. Store airtight in the refrigerator.  Editor’s note: This soft-boiled egg recipe was first printed in March 2017. Head this way for tips on poached eggs, coddled runny eggs with country bread toast soldiers, and more of our favorite egg recipes →

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