Ingredients

1 Teaspoon Ground Cumin
1 Teaspoon Malden Salt
2 Eggs
Enough Water to Cover the Eggs by 1cm.

Method

Make sure the eggs are room temperature. Boil the water and when there are bubbles, gently lower the eggs in to the water. After a minute of simmering, out a lid on the saucepan and boil.

If you want a soft, liquid yolk, 6 minutes will give you that. For a firmer but creamy yolk, 7 minutes is enough.

Take of the heat, drain and peel the shell.

Cut the eggs in half and sprinkle with the cumin mix along with the salt and pepper to taste.