[{"data":1,"prerenderedAt":167},["ShallowReactive",2],{"guide-jammy-boiled":3},{"id":4,"title":5,"aliases":6,"art":7,"body":8,"cook":123,"description":124,"difficulty":125,"equipment":126,"extension":134,"family":135,"meta":136,"navigation":137,"nonstick":138,"path":139,"photo":115,"prep":140,"region":141,"related":142,"seo":146,"servings":47,"slug":147,"sources":148,"status":158,"stem":159,"texture":160,"tools":162,"wait":115,"__hash__":166},"guides\u002Fguides\u002Fjammy-boiled.md","Jammy-boiled",[],"jammy",{"type":9,"value":10,"toc":114},"minimark",[11,16,29,33,44,52,61,77,93,102],[12,13,15],"h2",{"id":14},"ingredients","Ingredients",[17,18,19,23,26],"ul",{},[20,21,22],"li",{},"2 large eggs, 60–65 g in shell, straight from the fridge",[20,24,25],{},"Enough water to cover the eggs by 2 cm",[20,27,28],{},"Cold water and a handful of ice",[12,30,32],{"id":31},"method","Method",[34,35,40],"cook-step",{"cue":36,"diagram":37,"number":38,"title":39},"Bubbles break across the surface.","boil","1","Boil the water",[41,42,43],"p",{},"Fill a saucepan deep enough to cover the eggs by 2 cm. Bring the water to a boil.",[34,45,49],{"cue":46,"diagram":37,"number":47,"title":48},"The shells stay submerged and do not knock hard against the pan.","2","Lower and time",[41,50,51],{},"Lower the eggs with a spoon, reduce to a steady gentle boil, and start a 8-minute timer. Do not crowd the pan.",[34,53,58],{"cue":54,"diagram":55,"number":56,"title":57},"The shell cools enough to handle.","cool","3","Cool the eggs",[41,59,60],{},"Move the eggs into cold water with ice. Leave for at least 5 minutes to stop the cooking.",[34,62,67,70],{"cue":63,"diagram":64,"number":65,"title":66},"The white is set; the yolk matches the texture described above.","cut","4","Open and check",[41,68,69],{},"Tap the shell all over and peel from the broad end under a trickle of water. Check the first egg; adjust the next batch by 30–60 seconds for your eggs and altitude.",[41,71,72,76],{},[73,74,75],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. The FDA recommends firm whites and yolks for the lowest risk; children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option. Colour and texture do not prove that an egg is safe.",[78,79,81,84,87],"guide-notes",{"title":80},"Equipment & heat",[12,82,80],{"id":83},"equipment-heat",[41,85,86],{},"Induction, gas and electric all work. Bring the water to the stated state, then reduce the heat to maintain it. Start timing when the eggs go in; a larger pan, higher altitude or extra-cold eggs may need adjustment. A rolling boil is not a shortcut.",[41,88,89,92],{},[73,90,91],{},"Nonstick:"," Any sound saucepan works. A nonstick coating adds no advantage.",[78,94,96,99],{"title":95},"Troubleshooting",[12,97,95],{"id":98},"troubleshooting",[41,100,101],{},"Cracks can come from rough lowering or a violent boil. Use a spoon and reduce the boil. A green-grey yolk rim points to prolonged cooking or slow cooling.",[78,103,105,108,111],{"title":104},"About this version",[12,106,104],{"id":107},"about-this-version",[41,109,110],{},"This guide uses a hot-water start. Egg size, starting temperature, water volume and altitude affect the result. The source also describes a covered, off-heat method; its timings are not interchangeable.",[41,112,113],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":115,"searchDepth":116,"depth":116,"links":117},"",2,[118,119,120,121,122],{"id":14,"depth":116,"text":15},{"id":31,"depth":116,"text":32},{"id":83,"depth":116,"text":80},{"id":98,"depth":116,"text":95},{"id":107,"depth":116,"text":104},8,"A spreadable, golden centre with a firm outer white.","Easy",[127,130,132],[128,129],"induction","pot",[131,129],"gas",[133,129],"electric","md","Shell & water",{"plain":137},true,"Any sound saucepan works. A nonstick coating adds no advantage.","\u002Fguides\u002Fjammy-boiled",5,"Everyday technique",[143,144,145],"soft-boiled","hard-boiled","steamed-in-shell",{"title":5,"description":124},"jammy-boiled",[149,152,155],{"title":150,"url":151},"American Egg Board — hard-cooked eggs","https:\u002F\u002Fwww.incredibleegg.org\u002Frecipes\u002Fcooking-school\u002Fhow-to-hard-boil-eggs\u002F",{"title":153,"url":154},"J. Kenji López-Alt — steamed shell eggs","https:\u002F\u002Fwww.seriouseats.com\u002Fsteamed-hard-boiled-eggs-recipe",{"title":156,"url":157},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fjammy-boiled",[161],"Jammy",[163,164,165],"Saucepan","Slotted spoon","Bowl of cold water","CMhZg4O50SgtemLzQu9lCAgI4bKVlBbNMhfREPjJEsA",1791339489289]