We all love these in our family. Put the boiled eggs in egg cups, and have a saltcellar filled with seasoned salt on the side. I like to eat the eggs with toast cut into “soldiers”—long strips, perfect for dunking into the egg.
Recipe information
Yield
serves 1¿2
Ingredients
For the Seasoned Salt
Preparation
Step 1
Put enough water in a pan to cover the eggs and bring to a boil. Turn the heat down so the water is simmering gently. Lower the eggs into the water with the help of a spoon, one at a time. Set your timer for 4 minutes if you want the whites soft, 5–5 1/2 minutes if you want the whites almost set, and 6 minutes if you want them completely set.
Step 2
Meanwhile, mix the salt, pepper, and cumin together in a small bowl or saltcellar.
Step 3
As soon as the eggs are done, remove them, put them in egg cups, and serve immediately.
