Ramen egg: how to cook a jammy egg
A jammy egg has a set white and a yolk that is firm on the outside and thick like jam in the middle. The middle keeps its shape when you cut the egg. It is the egg for ramen, and it works in other soups too.
Jammy egg
Cooking time: 7 minutes
for a medium (53–63 g) egg straight from the fridge in boiling water at sea level
A soft-boiled, creamy, jammy or firm egg isn't fully cooked. Follow the egg advice where you live, especially for anyone pregnant, young children, older people and people with weakened immune systems.
Cook jammy eggWhy a jammy egg for ramen?
A soft-boiled egg runs out into the broth, and the yolk in a hard-boiled egg is firm and crumbly. The jammy egg sits in between: you cut it over the bowl, and the middle keeps its shape. If you want a softer egg in the soup, choose creamy.
How to do it
- Fill a pot with enough water to cover the eggs, and bring it to a rolling boil. If you are making several bowls, put the eggs in at the same time.
- Tap Start when the eggs are in the water. A medium (53–63 g, about a US large) egg straight from the fridge should cook for 7 minutes in boiling water at sea level. Choose the size of your eggs in the timer before you start, because jammy sits close to creamy and firm.
- Put the egg straight into cold water for 2 minutes to stop the cooking.
- Peel the egg under running water or in a bowl of water. A jammy egg is softer than a hard-boiled one, so crack the shell gently and peel in long strips.
Two tips
- Cut the egg over the bowl with a sharp knife, so everything lands in the soup.
- Put the egg in the soup just before you eat. If it sits in hot broth for long, it keeps setting.
Questions and answers
How long should an egg boil for ramen?
A jammy medium (53–63 g) egg straight from the fridge should cook for 7 minutes in boiling water at sea level. The time is calculated. The timer works out the time for your size and altitude.
What is a jammy egg?
A jammy egg has a set white and a yolk that is firm on the outside and thick like jam in the middle. The middle keeps its shape when you cut the egg.
Can I use a creamy egg in ramen?
A creamy egg is softer in the soup. The yolk is thick and runs slowly, so some of it may run out into the broth.
Want another size, temperature or altitude? The timer works out the time for your egg.
Cook jammy egg