Parmesan Crusted Jammy Eggs

How to Make Parmesan Crusted Jammy Eggs

1. 1

   Step 1: Prep cheese and aromatics

   Remove eggs from the fridge to take the chill off while you prepare the other components. Finely grate the Parmesan so it will crisp quickly, and chop the chives; set both to the side.

   For this step

   • 1/3 cupfinely grated Parmesan cheese
   • 1 tbspfresh chives, finely chopped
   
2. 2

   Step 2: Heat the skillet

   Place a 9–10 inch nonstick or well-seasoned cast-iron skillet over medium heat and add the butter and olive oil. Swirl until the butter foams and the fat is shimmering but not smoking — this creates a hot, even surface for quick cooking.

   For this step

   • 1 tbspunsalted butter
   • 1 tbspextra-virgin olive oil
3. 3

   Step 3: Cook eggs and form Parmesan crust

   Carefully crack the eggs into the skillet, spacing them so they don’t touch; season each gently with a pinch of salt and a grind of pepper. After the whites start to set (about 1 minute), spoon a little of the hot fat over the whites to help them set, then evenly sprinkle the grated Parmesan around and just onto the edges of each egg. Cover the skillet with a lid and cook 2–4 minutes, checking at 2 minutes — you want firm whites and jammy, slightly runny yolks with a golden crisp Parmesan edge.

   For this step

   • 4 largelarge eggs
   • 1/4 tspkosher salt
   • a pinchfreshly ground black pepper
   
4. 4

   Step 4: Finish and serve

   Slide the eggs onto warmed plates, sprinkle with the chopped chives and an additional light grind of pepper. Serve immediately with crusty toast or salad — each serving is two jammy eggs.
   

1. Remove eggs from the fridge to take the chill off while you prepare the other components. Finely grate the Parmesan so it will crisp quickly, and chop the chives; set both to the side.
2. Place a 9–10 inch nonstick or well-seasoned cast-iron skillet over medium heat and add the butter and olive oil. Swirl until the butter foams and the fat is shimmering but not smoking — this creates a hot, even surface for quick cooking.
3. Carefully crack the eggs into the skillet, spacing them so they don’t touch; season each gently with a pinch of salt and a grind of pepper. After the whites start to set (about 1 minute), spoon a little of the hot fat over the whites to help them set, then evenly sprinkle the grated Parmesan around and just onto the edges of each egg. Cover the skillet with a lid and cook 2–4 minutes, checking at 2 minutes — you want firm whites and jammy, slightly runny yolks with a golden crisp Parmesan edge.
4. Slide the eggs onto warmed plates, sprinkle with the chopped chives and an additional light grind of pepper. Serve immediately with crusty toast or salad — each serving is two jammy eggs.