Fill a medium-sized pot with enough water to cover the eggs by about an inch and bring the water to a rolling boil over medium-high heat.

Once the water is boiling, gently lower the eggs into the pot using a slotted spoon to prevent cracking.

Reduce the heat slightly to maintain a gentle boil and set a timer for exactly 6 minutes for jammy, soft-boiled eggs with slightly runny yolks. If you prefer a slightly firmer yolk, cook for 6 minutes and 30 seconds.

While the eggs are cooking, prepare an ice bath by filling a large bowl with cold water and ice cubes.

When the timer goes off, immediately transfer the eggs from the pot to the ice bath using the slotted spoon. Let them sit in the ice bath for at least 2-3 minutes to stop the cooking process and make them easier to peel.

Carefully peel the eggs by gently tapping them on a hard surface to crack the shell, then rolling them to loosen it. Peel under running water if needed.

Serve the jammy soft-boiled eggs immediately, seasoned with sea salt and freshly cracked black pepper if desired.