Jammy eggs are soft boiled eggs cooked just long enough for the whites to set and the yolks to thicken to a glossy, slightly custardy consistency, think spoonable rather than runny, so when you crack one open the yolk spills out like a rich, savoury jam. They’re typically achieved by simmering eggs for about 6–7 minutes (timing varies with egg size and starting temperature, but my perfect timing is smack back in the middle of 6 and 7) then plunging them into ice water to stop cooking. They’re beloved for adding luxurious texture and flavour to breakfasts, salads, ramen and toast.

Enjoy them with the following recipes…

• Hummus Plate

• Savoury Chicken Ramen

• Quick Foccacia