I’m delighted to be in the kitchen today with my Made In 2-quart saucepan making my favorite: Jammy Eggs with breakfast greens and Marinated Red Onions Magic Elixirs TM. I’m totally thrilled with Made In. You know how they say you can’t have it fast, cheap, and good? Well, here’s the exception! These pans are unbelievably well priced, spectacular quality, and shipped directly to you for free with easy returns.

This saucepan is absolutely perfect for my Jammy Eggs, which by the way are not at all difficult, but do require some finesse. I love a hard-boiled egg that’s jammy and golden and soft in the center. People are always asking how to get them like this. Of course it depends on your stove, your oven, your pan, and your temperature. I take them directly from the refrigerator, gently place them in boiling water for about eight minutes, then place them in a bowl of ice water for 30 seconds. Quickly crack crack crack, remove the shell, and add the eggs to your greens, then top off with Marinated Red Onions Magic Elixirs TM with a bit of the marinade, a sprinkle of salt, a grind of pepper, and you’re off to the races. Once you have it down, you can have beautiful Jammy Eggs in about eight minutes any day of the week. 

One of the Made In 2-quart saucepan’s amazing features is that it’s designed to make stirring and whisking easier. The construction eliminates the hot spots that happen with pans of lesser quality. I love that it has been tested by professional chefs who offered the feedback that made this pan so perfect. It’s made in the USA, comes with a lid, and as they quite accurately say, “You are getting professional quality with an amateur price.” What could be better?  

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Jammy Eggs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: nocrumbsleft
  • Cook Time: 15 min
  • Total Time: 15 minutes
  • Yield: 4 eggs


I love a hard-boiled egg that’s jammy and golden and soft in the center.


1 tablespoon salt

4 large eggs 


In a medium sauce pan over medium-high heat, bring 2 quarts of water and the salt to a gentle boil. Carefully add the eggs to the water and cook for 7 1/2 – 8 minutes, adjust the heat as necessary to prevent the water from boiling too rapidly—and cracking the eggs.  


Meanwhile, prepare an ice water bath. When the eggs are done, immediately remove them with a slotted spoon and gently put them in the ice water. Let them rest for 1 minute.  


Remove them from the ice water bath to a cutting board. They will continue to cook, so work quickly.  Gently crack the shells and immediately peel the eggs and cut each in half. Serve.