Jerk Egg Snack Box

• 100 g raw whole egg (about 2 large eggs) — Large whole eggs, raw
• 50 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 2 g jerk spice — Salt-free jerk spice blend
• 10 g plantain chips — Crisp plantain chips
• 80 g cucumber, cut into 6 batons — Cucumber with peel

Method

1. 1Boil the eggsBring enough water to cover both eggs by 2.5 cm to a full boil in a small saucepan. Lower in both eggs with a spoon, maintain a gentle boil for 10 minutes.10 minLook for: This cooking stage is complete and the food is ready for the next action.Safety: Lower eggs away from your body, wash hands after handling raw eggs, and keep the pan handle turned inward.
2. 2Remove from the heatRemove from the heat. Let the cooking surface reach the stated heat before adding the ingredients.Look for: The whites are fully set and the yolks are firm but still bright.
3. 3Cool, peel, and cutDrain the hot water, cool the eggs under cold running water for 2 minutes.2 minLook for: The ingredients are fully prepared and ready for the next action.
4. 4Continue cool, peel, and cutPeel, and halve lengthwise. Cut the washed cucumber into 6 batons with a clean knife.Look for: Four clean egg halves have fully set centers, and six cucumber batons are ready.Safety: Cool eggs promptly, discard any egg cracked before cooking, and use a stable board for the cucumber.
5. 5Mix the seasoned dipStir 50 g Greek yogurt with 2 g jerk spice for 30 seconds.30 secLook for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Spoon the seasoned yogurt into a lidded dip cupSpoon the seasoned yogurt into a lidded dip cup.Look for: The dip is uniform with no concentrated spice pockets.Safety: Keep the yogurt at 40°F or colder and declare milk.
7. 7Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
8. 8Pack the snack boxArrange all four egg halves, 10 g plantain chips, six cucumber batons, and the seasoned yogurt dip in separate sections; eat immediately or refrigerate.1 min 30 secLook for: The eggs are cool, the crunch stays dry, and the cucumber remains crisp.Safety: Refrigerate promptly and do not leave the packed eggs above 40°F for more than 2 hours.