Start by filling your medium pot with water, enough to cover the eggs by at least an inch. Place the pot on the stove over high heat and bring the water to a rolling boil.
While the water is heating, prepare a bowl filled with ice and cold water. This will be used to shock the eggs once they are done boiling, halting the cooking process and making peeling easier.
Once the water is boiling, gently lower the eggs into the pot using a slotted spoon. Reduce the heat to medium-high to maintain a gentle boil. Set your timer for 6 to 7 minutes, depending on how runny you like your yolks.
When the timer goes off, immediately transfer the eggs to the ice bath using your slotted spoon. Let them sit in the ice water for about 5 minutes to cool completely.
Once cooled, gently crack the eggs and peel them under running water to help remove the shell. Season with kosher salt and ground black pepper to taste.
Slice the jammy eggs in half and serve them on toast, atop a salad, or in your favorite grain bowl. Enjoy the gooey yolk!
