Jamie eggs are essentially soft-boiled eggs, meaning they are eggs that are boiled, but I still have a soft center to them. For this recipe, you can either make these soft-boiled eggs or you can follow the steps in the following section to make hard-boiled eggs.
Medium size sauce pan filled most of the way with water over medium heat. Bring the water to a rapid boil.
When your water is to a rapid boil, remove some eggs from your fridge and gently lower them into the boiling water.
When your eggs are added adjust the heat so that it is a gentle boil, typically medium to medium-low heat will do this.
Boil the eggs for 6 ½ minutes.
While the eggs are boiling take a large bowl and fill it with ice cubes and cold water.
When the eggs are done boiling, use a slotted spoon to gently lift them out of the boiling water and some merge them into the ice water. Allow them to chill until they are just slightly warm to the touch.
To remove the shells, start at the wider end of the egg and gently crack it. This is typically where the air bubble can be found, so you will have an easier time starting to peel the eggs from this end. Remove the shell, and rinse the eggs under cold water so that all of the shell residue is gone.
Set the eggs aside will you prepare the sauce.