Ingredients (serves 2)

* 2 eggs, at room temperature
* Buttered toast fingers, to serve
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seasoned salt
* 2 tsp sea salt
* 1/2 tsp cracked black pepper
* 1/4 tsp paprika
* 1/4 tsp ground cumin

Method

1. Place the eggs in a small saucepan and cover with cold water. Cover and bring the water to the boil over high heat. Reduce heat immediately to medium and gently boil, uncovered, stirring occasionally, for 1 minute per egg for a soft-boiled egg, 2 minutes per egg for a medium-boiled egg, and 3 minutes per egg for a hard-boiled egg.
2. Meanwhile, to make the seasoned salt, combine the sea salt, pepper, paprika and cumin in a small dish.
3. Use a slotted spoon to transfer the boiled eggs from the water and place in egg cups. Serve the eggs immediately sprinkled with the seasoned salt and served with the toast fingers.

Notes & tips

* The amount of seasoned salt will be enough to season 8 boiled eggs.
* When boiling eggs, use a small saucepan as they will be less likely to bump into each other and crack. Four eggs will be a perfect fit.
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Storage
Hard-boiled eggs in their shells will keep for up to 1 day in the fridge. The seasoned salt (and variations) will keep in a small airtight container or jar away from direct sunlight for up to 3 months.
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Seasoned salt variations
* Mixed herb salt: Omit the pepper, paprika and cumin. Combine the salt with 1/2 tsp dried oregano leaves, 1/2 tsp dried rosemary leaves and 1/4 tsp ground fennel. Makes enough for 8 eggs.
* Tea & five spice salt: Omit the pepper, paprika and cumin. Combine the salt with 1 tsp China tea leaves and 1/4 tsp Chinese five spice. Makes enough for 8 eggs.
* Curry salt: Omit the pepper, paprika and cumin. Combine the salt with 1 tsp curry powder and 1/4 tsp chilli flakes. Makes enough for 8 eggs.