When it comes to boiled eggs, it can be difficult to get the consistency just right, whether you’ve not boiled them for long enough or boiled them for just a tad too long. Luckily, Mary Berry has shared her method for perfect jammy eggs, and it’s hard to go wrong when following Mary’s guidance.
The former Great British Bake Off judge shared her tips in a kedgeree recipe that appeared in her BBC special, Mary Berry’s Highland Christmas. Anyone who’s made kedgeree knows that getting the eggs just right is key to bringing the meal together. Even if you’re not making the recipe, Mary’s tips are useful whenever you fancy a boiled egg—and her method is super easy to follow at home.
How to make perfectly jammy eggs
Mary starts by bringing a small pan of water to a gentle boil before slowly lowering the egg into the water. Slowly lowering the eggs ensures the shells won’t split, a risk that arises when you just drop them into the pan.
Leave to boil for about six minutes; this is long enough for the egg to set but short enough for the yolk to be perfectly jammy.
After six minutes, remove the egg from the water, run it under cold water and then peel it when it’s cool enough to handle.
Instead of running eggs under cold water after cooking, they advised plunging them into a bowl of ice water for 3 minutes before peeling them.
Either method will work well, although Mary’s will leave you with less washing up as the egg doesn’t require an ice bath before serving.
