How to make jam eggs according to a professional chef – Advice Eating

SScrambled, poached, hard-boiled, you name it—eggs are by far one of the most versatile (and nutritious) staples to eat any time of the day. And given that they’re loaded with vitamins and minerals like choline, iron, vitamin D, and B vitamins, it’s no surprise that nutritionists have dubbed them “nature’s multivitamin.”

But just when you thought you knew exactly how to cook an egg in all its forms, a new take on this household item is taking the internet by storm. Enter: eggs with jam, also known as soft-boiled eggs. While the outside of a jelly egg may look like a traditional hard-boiled version, the inside unleashes something far more special. When cut in half, a soft-boiled egg reveals a creamy, vibrant and jammy yolk interior that is – literally and figuratively – pure gold.

Preparing eggs with jam is super easy, but there are a few simple parameters (related to temperature and cooking time) that set it apart from its brother, the traditional hard-boiled egg. To hear from an expert on how to make the perfect eggs and jam, we spoke to Cyril Kabaoglu, Senior Culinary Arts Chef Instructor at the Institute of Culinary Education, about his simple, scientific approach to finding the right texture. And for a few easy ways to debut this high-protein ingredient in your next meal, we’ve compiled a list of delicious recipes (think salads, bowls, and side dishes) that perfectly complement the flavor and texture of jelly eggs you’re getting your hands on can crack as soon as possible.

How to cook eggs with jam, says a chef

Chef Kabaoglu has been training his students in the proper culinary techniques for making perfectly boiled eggs for decades, so it’s safe to say his recipe for soft-boiled eggs with jam is utterly foolproof. “A few key steps make all the difference,” he says. First, instead of adding vinegar to the boiling water, Kabaoglu opts for a spoonful of baking soda. “Baking soda raises the pH of the egg white, which loosens the bond between the inner membrane of the shell and the egg white, ultimately making the egg much easier to peel,” notes Kabaoglu. This important step makes handling softer, more delicate soft-boiled eggs a breeze, which can be more difficult and time-consuming to peel if you forget to add this ingredient.

According to Kabaoglu, you give your egg a super gentle Patting it before dropping it in the water will also help you peel it when it’s done cooking. “Before you cook your egg, it’s important to tap the bottom of the egg on a flat surface so the baking soda mixture can penetrate the shell and interact with the egg white,” he says. Don’t worry: cracking the egg lightly at the rounded bottom doesn’t release (or make a mess of) the egg white—it just allows the small air pocket between the inner and outer shell membranes to escape.

Of course, one of the most important steps in achieving the jam-like consistency is to cook the eggs just long enough to set the egg whites without dry out the yolk. Kabaoglu says that means six and a half minutes — no more, no less (unless you prefer a softer or harder boiled egg). Finally, it’s important to prepare an ice bath to “shock” (aka stopping the cooking process) your egg once it comes out of the boiling water. To do this, Kabaoglu combines ice cubes and cold water in a large bowl while the eggs cook. Once they’re done, he immediately plunges them into the ice-cold water to prevent the eggs from overcooking and losing their creamy yolks. And last but not least, don’t forget to garnish your jam eggs with a sprinkling of flaky sea salt to enhance the flavor of the dish and Yes, really make your taste buds sing.

Recipe for eggs with jam

Makes four eggs

1 tablespoon baking powder
4 eggs
Flaky sea salt, to taste

1. In a medium saucepan, add 1 tablespoon baking soda and fill 3/4 full with cold water. Bring the mixture to a boil over medium heat.

2. Meanwhile, prepare the eggs by gently tapping the rounded bottom of the egg on a flat surface to create a small crack in the shell and reveal the air cell.

3. Once the water is boiling, gently lower the eggs into the water and cook for 6.5 minutes. Kabaoglu suggests using cheesecloth to hold the eggs to avoid splashing the water when you lower them and retrieve them later.

4. While the eggs are cooking, prepare an ice bath (combine cold water with ice cubes in a large bowl). When the eggs are done cooking, immediately place them in ice water for about 30 seconds to “shock” them, stopping the cooking process to preserve the yolk’s jam-like texture.

5. When the eggs are cool enough to handle, cut them in half lengthways and serve with a sprinkling of flaky sea salt.

5 easy springtime recipes that go well with soft-boiled eggs with jam

1. Quinoa brunch bowl with miso mustard dressing, soft boiled eggs and tofu puffs

jam eggs
Photo: I’m a food blog

This brunch bowl from I Am A Food Blog hits the mark when it comes to a balanced meal. This recipe is packed with protein and fiber, which is great for your digestive health, from quinoa, tofu puffs and our favorite part, a perfectly jammed egg. This recipe will give you a delicious midday energy boost. To top it off, this Power Bowl is seasoned with a miso mustard dressing that adds a creamy spiciness to bring out all the flavors.

Get the recipe here: Quinoa brunch bowl with six-minute soft-boiled eggs, creamy avocado, tofu puffs, and a miso-mustard dressing

2. Salad with roasted sesame, egg and bacon

jam eggs
Photo: Half-cooked harvest

This is one side dish you definitely don’t want to sleep on. With spring in full bloom and asparagus season at its peak, this Half-Baked Harvest Sesame Roasted Asparagus, Egg, and Bacon Salad is a match made in heaven. Much like a “BLT” (as the author calls it), this recipe features crispy bacon, refreshing cherry tomatoes, and roasted asparagus (instead of lettuce) that’s loaded with vitamin K and prebiotic.

Get the recipe here: Roasted Sesame, Egg, and Bacon Salad

3. Spring salad with fennel, radish and miso buttermilk dressing

jam eggs
Photo: The Bojon Gourmet

This cheerful recipe from The Bojon Gourmet takes full advantage of what’s in season with ingredients like crisp fennel, vibrant watermelon radishes (great for supporting the good bacteria in your gut), and crunchy sugar snap peas. Tossed in a sweet and tangy miso buttermilk dressing and topped with giant crunchy croutons and soft, jam-packed eggs, this is a recipe to save for this spring.

Get the recipe here: Spring Salad with Fennel, Radish, and Miso Buttermilk Dressing

4. Hummus and Veggie Breakfast Bowl with a Soft Boiled Egg

jam eggs
Photo: Give me an oven

This season, boring breakfasts are out and tasty and hearty ones are in – like Gimme Some Oven’s Hummus and Veggie Breakfast Bowl. This recipe is a nod to the “Brassicas Bowl” served at Two Hands, an Australian-inspired restaurant in New York City. The author mixes up veggies like sautéed asparagus, shredded kale, and Brussels sprouts to make this breakfast bowl, and tops it with a bright and refreshing lemon, Dijon vinaigrette, and a soft-boiled egg for extra protein.

Get the recipe: Hummus and Veggie Breakfast Bowls

5. Cheesy, hearty oatmeal with crunchy potatoes, eggs with jam and pesto

jam eggs
Photo: Snixy Kitchen

Cheesy, crispy and so nourishing, what better way to start the day than with this oat bowl. Packed with flavor-enhancing ingredients like smoky Gouda cheese, heart-healthy roasted garlic, and herb pesto, this recipe will have you wondering why you haven’t tried savory oatmeal before. And as if potatoes, cheese and sunflower seed pesto weren’t enough, a golden sticky egg will seal the deal.

Get the recipe: Cheesy Savory Oatmeal with Crunchy Potatoes and Pesto

Watch the video below to find out why Tracy Lockwood Beckerman, MS, RD calls eggs “nature’s multivitamin”:

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