Jammy Eggs

Ingrédients

• 6 large Eggs
• 1 tablespoon Olive Oil
• 3 cup Boiled Water
• 3 cup Cold Water
• 1 cup Ice Cubes

Préparation

1. 1

   Fill a medium saucepan filled with 3 cups of water over medium-high heat. Cover and bring to a high boil.

2. 2

   Reduce to medium heat to maintain a light boil and add olive oil - this makes it easier to peel soft eggs later.

3. 3

   Using a slotted spoon add the eggs to the light boiling water.

4. 4

   Set a timer to 6 minutes and meanwhile prepare the ice water bath.

5. 5

   In a large bowl, add water and ice cubes.

6. 6

   When the timer is off, use the slotted spoon to transfer the cooked eggs from the saucepan to the ice bath to immediately stop the cooking.

7. 7

   When the eggs are cold enough to handle - about 10 minutes later, tap on the side of the bowl to crack the wider side of the egg - easier part to peel first.

8. 8

   Peel entirely and return to a cold bath while peeling the remaining eggs.

9. 9

   Cut in half lengthwise and serve on top of toasted bread, salad or plain with a pinch of salt and pepper.