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.

　　

Ingredients

serves 1¿2

　　2 eggs

　　

For the Seasoned Salt

1 tablespoon sea salt

　　Freshly ground pepper

　　1/2 teaspoon ground roasted cumin seeds (page 284)

　　

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.

　　Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Buy the full book from Amazon.