Hard-boiled eggs with everything seasoning

Method

Place the eggs in a small pan and cover them with cold water by about an inch. Bring to a rolling boil over a high heat, then immediately remove from the heat, cover the pan, and let sit for 10 minutes. This carryover-cooking ensures the whites are set whilst the yolks remain just firm without that grey-green ring around them.

Transfer the eggs to an ice bath straight away to arrest the cooking process. Once cooled through, about 5 minutes, crack and peel them under cool running water, working from the wider end where the air pocket sits; this helps separate the membrane from the white. Pat dry with kitchen paper.

Slice the eggs in half lengthways or cut them into wedges, depending on your preference. Sprinkle the everything bagel seasoning across the cut surfaces just before serving. The seasoning won't stick as well if applied too early, and you'll get better coverage this way. Serve at room temperature or chilled.