Soy Jammy Egg Snack Box

• 100 g raw whole egg (2 large) — Large whole eggs, raw
• 50 g cooked shelled edamame, chilled — Cooked shelled edamame
• 50 g prepared kimchi — Prepared vegan napa cabbage kimchi
• 70 g cucumber, cut into sticks — Cucumber with peel
• 10 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 6 g gochujang — Gochujang
• 8 g rice vinegar — Unseasoned rice vinegar
• 4 g black sesame seeds — Black sesame seeds

Method

1. 1Cook jammy eggsLower eggs into a small saucepan of gently boiling water, cook exactly 7 minutes.7 minLook for: This cooking stage is complete and the food is ready for the next action.Safety: Lower eggs with a spoon; for pregnant, older, immunocompromised, or very young diners, cook yolks and whites firm to 160°F.
2. 2Transfer to ice water for 3 minutesTransfer to ice water for 3 minutes and peel.3 minLook for: Whites are firm and yolks have a soft, set center without raw white.
3. 3Measure ingredients: Whisk the soy glazeMeasure reduced sodium soy sauce, gochujang, rice vinegar, and black sesame seeds 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. 4Whisk the soy glazeWhisk soy, gochujang, vinegar, sesame, and 5 g water until smooth.45 secLook for: The glaze is evenly red with sesame suspended throughout.Safety: Check gochujang and soy labels for declared wheat if needed.
5. 5Glaze and arrangeHalve eggs, brush all cut surfaces with glaze.Look for: The ingredients are fully prepared and ready for the next action.
6. 6Arrange in separate snack-box sections with edamameArrange in separate snack-box sections with edamame, kimchi, and cucumber.1 minLook for: The cucumber remains separate from kimchi liquid and eggs have an even glaze.Safety: Keep the finished box at 40°F or colder and refrigerate within 2 hours.