Everything-Spiced Jammy Eggs

• 6 large eggs (straight from the fridge)
• 1 tbsp sesame seeds (white, black, or a mix)
• 2 tsp poppy seeds
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp sea salt (flaky or coarse)
• 2 tsp olive oil (extra-virgin, for drizzling)

Instructions

1. Bring a saucepan of water, deep enough to cover the eggs by 1 inch (2.5 cm), to a full rolling boil, and fill a bowl with ice water.
2. Stir the sesame seeds, poppy seeds, garlic powder, onion powder, and salt together in a small bowl.
3. Lower the cold eggs into the boiling water one at a time with a spoon, turn the heat down to a lively simmer, and set a timer for 7 minutes.
4. When the timer goes off, lift the eggs straight into the ice water and chill them for 5 minutes.
5. Tap each egg all over to crackle the shell and peel it under cool running water, starting at the wide end.
6. Halve the eggs lengthwise with a thin, sharp knife, wiping the blade clean between eggs.
7. Set the halves cut side up, drizzle with the olive oil, and sprinkle generously with the seasoning.

Tips

• Timing for large eggs straight from the fridge: 6 minutes for a runny yolk, 7 for jammy, 8 for a creamy, set center, and 11 for fully firm.
• Jammy yolks are not fully cooked. For young children, pregnancy, older adults, or anyone with a weakened immune system, boil for 11 minutes; the seasoning works just as well.
• To pack them, peel the eggs, keep them in a lidded container with a damp paper towel, and carry the seasoning in a tiny jar to sprinkle on just before eating. Eat soft-boiled eggs within 2 days; fully hard-boiled eggs keep for a week.
• Eggs that are a week or two old peel far more cleanly than very fresh ones. Any leftover seasoning keeps in a sealed jar for a couple of months and is good on avocado, roasted vegetables, and yogurt dips.

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