Jammy Eggs With Scallion Drizzle And Crispy Garlic Recipe

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Jammy eggs are incredibly versatile. You can serve them as an accompaniment for steamy bowls of ramen, as a topper for avocado toasts, or, as we do here, dressed-up with a sautéed, savory, herbaceously-aromatic drizzle for a casual meal at home.

Jammy eggs are, simply, soft-boiled eggs briefly cooked until the egg whites are tender-firm and the yolks are almost custard-like. I am obsessed with jammy eggs! For me, it is all about the yolk: that perfect, in-between-eggy-stage where the yolk is neither hard boiled nor runny. It's a luscious, silky sensation that feels palatably luxurious. To highlight that richly lux element, I paired these jammy eggs with a zesty, ginger-scallion drizzle and crispy fried slivers of garlic. The drizzle, with tongue-tingly notes of Sichuan peppercorns and crushed red pepper flakes, highlights the custardy yolk with fresh and roasty-toasty flavors. The fried garlic provides a deliciously textural contrast. If you are a fan of the "incredible edible egg" in all of its multitudes and versatilities, you must give this recipe a try.

You will need six eggs for soft-boiling, as well as an ice water bath at the ready for quickly cooling the cooked eggs. For the scallion drizzle and fried garlic, you'll need olive oil, thinly sliced garlic cloves, crushed Sichuan peppercorns, minced fresh ginger, chopped fresh scallions, roasted sesame oil, white sesame seeds, salt, and black pepper. The Sichuan peppercorns are crushed ahead of making this recipe. I used a mortar and pestle to crush my peppercorns into a rough powder' you can also use a knife to press and chop the peppercorns. I like using whole peppercorns (instead of the powdered option you may also find), as it provides the freshest and most tingly-tasting flavor.

Fill a large saucepan or pot with water and bring it to a boil over high heat.

Once the water is boiling, carefully add the eggs, and reduce the heat to medium. Cook for 6 ½ minutes, stirring frequently (this will help keep the egg yolks in the center of the egg).

Transfer the eggs to a bowl of ice water and thoroughly chill them.

Once chilled, peel the eggs (don't cut the eggs in half until ready to serve them).

Heat the olive oil in a medium skillet over medium heat.

Once the oil is hot, add the sliced garlic, and fry until it's very lightly golden (the garlic will continue to darken once it's removed from the skillet).

Use a slotted spoon to remove the fried garlic and set it aside to drain on paper towels.

Reduce the heat to low and add the Sichuan peppercorns, red pepper flakes, and minced ginger to the skillet.

Saute for 2 minutes or until fragrant.

Transfer the fragrant oil and seasonings to a medium bowl and add the scallions, vinegar, sesame oil, sesame seeds, salt, and pepper.

Stir to combine the topping.

Slice the eggs in half and transfer them to a serving bowl, plate, or platter.

Spoon the topping over the eggs and top them with slices of fried garlic before serving.

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I have oodles of tips for crafting the perfect jammy eggs. First, let's talk about the eggs themselves. You want to start with eggs right from the fridge — still cold. That means: Have your water boiling before even removing the eggs from the refrigerator. That "cold egg into boiling water" technique will help maintain that custard yolk appearance while still ensuring your egg whites are cooked through. Older eggs, about 1 to 2 weeks under refrigeration, are the best and easiest for peeling. As the eggs age, the membrane under the shell loosens, making peeling very easy. Most store-bought eggs fit into this time frame. Farm fresh eggs might need a few days to age.

You will definitely want to be on stand-by while your eggs are cooking and have your tools (slotted spoon and ice water bath) at the ready. Make sure the eggs are completely submerged in the boiling water. Stirring the eggs, while they are boiling, will help keep the yolks centered in the cooked eggs (centrifugal force, baby!). Once your 6 ½ minute timer beeps, immediately remove the eggs with your slotted spoon and plunge them into the ice water. That icy shock will halt the cooking process and result in precisely cooked eggs.

When it comes to thinly slicing garlic cloves, I like using a mandoline. This ensures that each garlic slice is uniform and will fry evenly. When shopping for your garlic, pick bulbs that are fresh and firm with a flaky white skin. Older garlic, especially bulbs that are starting to sprout or show some browning or discoloration, will not fry as evenly or crisp as nicely.

Make sure your work station is set and ready (slotted spoon and paper towel-lined plate). Unlike other deep fried goodies, we only want a mild sizzle, so it's best to maintain a medium to medium-low heat. You can always check your oil temperature with a tester slice of garlic. If there are gentle bubbles around the slice, you are good to continue. If there are aggressive bubbles, reduce the temperature or remove the skillet from the heat to cool slightly. Once the garlic turns the lightest, slightest shade of pale golden, remove it using your slotted spoon. The residual heat will continue to toast the garlic. Letting your slices get deeply golden in the oil will just result in them turning overly brown and acrid-tasting. I recommend skimming the oil for any leftover brown bits once you are done frying your garlic. Since we are using this garlic-infused oil in our drizzle component, we want that toasty garlic flavor to dominate — not a burnt or overcooked garlic flavor.

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