Advertisement
Genevieve Ko

Genevieve Ko is the cooking editor for the Los Angeles Times. She has written over a dozen cookbooks with notable chefs and is the author of “Better Baking.” Ko graduated from Yale University and has been a food writer, editor and recipe developer for national food media outlets, including NYT Cooking. She was born and raised in Monterey Park on dim sum, onigiri and chimichangas.
How to make jammy eggs

These are two different techniques for making jammy boiled eggs.

Jammy egg salad — a moist, more intensely eggy variation on the classic

Jammy eggs make for the best egg salad, which can be turned into sandwiches or salad to pack for summer picnics.

Advertisement
Advertisement