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Jammy Egg!

While a good jammy egg isn't everyone's cup of tea, those that do will love this.


Once you get the timing down, this is by far the easier method in my opinion.

Ideally you will have an egg holder already for your IP but if not, the insert tray that it comes with should work just fine.

  1. Add one cup of water to the IP. insert the tray (see above) and 3 -4 fresh eggs

  2. Set the IP for 2 minutes, high pressure.

  3. Get an ice bath ready while it's coming to pressure - don't walk away as this can happen fast!

  4. Once it's done the 2 minutes, wait one minute and then release the pressure.

  5. Immediately put in ice bath.

  6. From there you can leave in the fridge until ready to use or peel and marinate to add another layer of flavor (see notes below).

The timing on this can be persnickety. Each instant pot seems to have it's own personality. I have two and the timing is slightly different on each one so it's worth playing with a bit to get the timing to your preference.


I am not reinventing the wheel here. There are several posts about this that don't need rewritng:


  • Generally, this is one of the thing that I always top my CONGEE with to add more protein, fat - sometimes a KITCHARI too but not necessary.

"How to Serve Jammy Eggs

  • Sprinkled with smoked salt and topped with a dash of sherry vinegar.

  • Smeared with hummus.

  • Smeared with a brush of mustard and sprinkled with freshly ground black pepper.

  • Sprinkled with everything bagel seasoning.

  • Sprinkled with za’tar or dukkah.

  • Topped with smoked salmon and sour cream.

  • Sprinkled with rosey harissa.

  • Splashed with hot sauce or a pile of kimchi.

  • Topped with pesto, chimmichuri, or green goodess.



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