Name: Perfect boiled eggs with spiced salt
Prep time: 5 min
Cook time: 13 min
Total time: 18 min
Ingredients: 4 free-range eggs, from the refrigerator; 2 teaspoon sea salt flakes; 1/2 teaspoon dukkah (egyptian spice blend); 1/8 teaspoon freshly ground black pepper

Ingredients

4 free-range eggs, from the refrigerator

2 teaspoon sea salt flakes

1/2 teaspoon dukkah (egyptian spice blend)

1/8 teaspoon freshly ground black pepper

Method

1.Place eggs in a medium saucepan in a single layer. Cover with water until about 2.5cm above eggs. Place on largest burner (not wok burner) on the stove to bring to simmer as quickly as possible. This should take about 12 minutes.

2.For soft-boiled eggs, remove when water comes to the boil. For medium-boiled eggs, simmer for 1 minute. For hard-boiled eggs, simmer for 4 minutes. In each case, after removing eggs from saucepan, place in a bowl of cold water to stop cooking process.

3.Serve with combined salt, dukkah and pepper.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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