Marinated Egg and Olive Snack Cup

• 100 g (2 large eggs) — Large whole eggs, raw
• 30 g, halved — Pitted black olives
• 60 g, halved — Raw cherry tomatoes
• 25 g, cut into cubes — Fresh whole-milk mozzarella
• 8 g (about 1 1/2 tsp) — Balsamic vinegar
• 4 g (about 1 tsp) — Extra-virgin olive oil
• 0.6 g (about 1/2 tsp) — Dried oregano leaves
• 0.2 g (small pinch) — Ground black pepper

Method

1. 1Boil and cool the eggsBring 5 cm water to a boil in a small saucepan, lower in both eggs, and cook for 9 minutes. Drain.9 minLook for: The ingredients are fully prepared and ready for the next action.Safety: Lower eggs carefully to prevent splashing; higher-risk diners should cook until yolks and whites are firm at 160°F.
2. 2Cool under cold running water for 2 minutesCool under cold running water for 2 minutes, mixing the olive marinade during this cooling period.2 minLook for: The whites are fully firm and the yolks are set at the edges with moist centers.
3. 3Measure ingredients: Mix the olive marinadeMeasure eggs, balsamic vinegar, extra virgin olive oil, oregano, and black pepper using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Mix the olive marinadeDuring the eggs' 2-minute cooling period, whisk balsamic vinegar, olive oil, oregano, and black pepper for 30 seconds, then toss with olives, tomatoes, and mozzarella.1 min 30 secLook for: The dark glossy marinade coats the olives, tomatoes, and mozzarella without pooling heavily.Safety: Keep mozzarella chilled and use clean utensils for ready-to-eat ingredients.
5. 5Marinate and packPeel and quarter the eggs, fold them gently through the olive mixture, let the complete cup stand for 2 minutes.3 minLook for: The ingredients are fully prepared and ready for the next action.
6. 6Seal and refrigerateSeal and refrigerate so the food stays covered and cold until needed.Look for: Every egg quarter has a light balsamic sheen and remains intact among the olives and tomato.Safety: Refrigerate promptly and discard after more than 2 hours above 40°F.