Jammy Eggs with Greek Yogurt & Miso Butter

PREP TIME: 5mins


The days of hard boiled eggs are over, well at least in my house.

I first made these (under strict instructions!) from my oldest sister who by the way makes an absolute KILLER nicoise salad using these eggs – dankie sus!

Incoming jammy softish yolks, salty buttery miso and tangy thick yogurt. Think Turkish eggs but better.

These eggs make the perfect brunch or breakfast and I would very easily eat this for a light supper too.

I normally make a big batch (about 4 eggs) like this and keep them tucked in the fridge, ready for breakfast (so good with kimchi), lunch (added to salads) and they make a great snack.

If you have not made miso butter before – you are in for a treat! I am thinking of ways I can add this to other things.

The timing is important here at 6 minutes for a medium egg, every second counts so have your timer and ice cold water handy before submerging the eggs in the boiling water.

Serves 2 (easily doubled).


Serving Suggestion:

LOVE this with good toasted bread.

What you'll need:

a bowl ice cold water (fridge water with ice)

a timer


  • 3 eggs medium size organic eggs
  • generous teaspoon brown miso
  • 2 generous tablespoons good unsalted butter (the miso is super salty)
  • 1/2 cup good double thick yogurt
  • 1 tablespoon chopped coriander or parsley to serve
  • pinch chilli flakes to serve (opt)
  • chilli oil to serve (opt)
  • flaky sea salt
  • pepper


  1. In a medium pot bring enough water to submerge three eggs to a gentle but steady boil.
  2. Once the water is boiling, gently add the eggs using a spoon, and immediately set a timer for 6 minutes.
  3. While the eggs boil, prepare an ice water bath by mixing a lot of ice and water in a bowl. PS: I have added the eggs to normal cold tap water and they remain jammy but lets stick to iced water here.
  4. When your 6 minute timer goes off, immediately remove the eggs with a spoon from the hot water and place them in the ice water while giving each egg a light bash. You can leave them in the water unpeeled. Gently peel the eggs and cut in half on a plate. Set aside
  5. To make the miso butter, very gently add the butter and miso to a small pan, whisk in the miso until combined with the butter. At first the miso will clump together and appear to be frying, but will eventually melt into the butter. GENTLE HEAT is key, have a taste, how divine? Set aside.
  6. To serve, swirl the greek yogurt onto a pretty plate, add drizzles of the miso butter, chilli oil (is using) and chilli flakes. Add the eggs and sprinkle over flaky sea salt, pepper and chopped herbs. Serve with toasted ciabatta – enjoy!
Print Friendly, PDF & Email

Share this recipe on social media