The tastiest egg is a ‘somewhere-in-between’ egg!

Do you ever look jealously at pictures of perfectly cooked eggs that always seem to be exactly right somewhere between soft- and hard-boiled? In a bowl of steaming ramen noodle soup, for example, or on a thick slice of golden-brown toast… And if you’re not quite sure how to cook one of those ‘exactly-in-between’ eggs and always end up with a yolk that’s either just a little too runny or just a little too dry, we have a great explanation for you here:

Because at breakfast, lunch or dinner – an egg is always a good idea! And this is how you get the perfect creamy egg, also known in English as a jammy egg because of its almost jelly-like texture.

How to cook perfectly creamy eggs

The best way to prepare these eggs is to steam them rather than boil them in a pan (or saucepan) full of water. That’s because the small amount of water in the pan can maintain an even temperature, thanks to its limited volume, meaning it doesn’t make much difference how many eggs (up to 6) you put in the pan or how high you set the heat. Nice and consistent.

• Take a saucepan 20 cm in diameter and approximately 10 cm high.
• Bring just under 1.5 cm of water to the boil in it.
• Using kitchen tongs, place your eggs (maximum 6) in the water; they won’t be submerged.
• Put a lid on the pan and cook for 8 minutes.
• After 8 minutes, immediately hold them under the cold tap and let the water run for about 30 seconds to stop the cooking completely. Done!
• If you want to soft-boil eggs using this method, stop after 6.5 minutes; for hard-boiled eggs (for example, for deviled eggs; yum), steam them for 13 minutes.

Also read:

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• This surprising cheese saw the biggest rise in popularity in France in 2020 (and it’s not French)
• What do you know about eggs?