Soy Marinated Egg Snack Box

• 150 g (3 large eggs) — Large whole eggs, raw
• 16 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 15 g unseasoned rice vinegar — Unseasoned rice vinegar
• 5 g pure maple syrup — Pure maple syrup
• 5 g raw ginger root, finely grated — Raw ginger root
• 80 g, cut into spears — Cucumber with peel
• 60 g, cut into sticks — Raw carrots
• 4 g toasted sesame seeds — Toasted sesame seeds
• 8 g, thinly sliced — Raw scallion

Method

1. 1Boil and chill the eggsLower eggs into a small saucepan of gently boiling water and cook for 9 minutes.9 minLook for: This cooking stage is complete and the food is ready for the next action.
2. 2Transfer to cold water for 2 minutesTransfer to cold water for 2 minutes, then peel with clean hands.2 min · 160°FLook for: The whites are fully set, the yolks have no liquid center, and the egg center reaches 160°F.Safety: Wash hands after handling raw eggs and use intact refrigerated eggs; people at higher risk from foodborne illness should cook yolks completely firm.
3. 3Measure ingredients: Mix the soy-ginger marinadeMeasure reduced sodium soy sauce, rice vinegar, maple syrup, and ginger 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 soy-ginger marinadeStir soy sauce, vinegar, maple, ginger, and 20 g cold water in a small leakproof container for 30 seconds until the maple dissolves completely.30 secLook for: The marinade is uniform, with ginger evenly suspended and no maple streaks.Safety: Use a clean food-safe container that can remain tightly sealed in the refrigerator.
5. 5Measure ingredients: Marinate for two hoursMeasure eggs, reduced sodium soy sauce, rice vinegar, maple syrup, and ginger 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.
6. 6Marinate for two hoursAdd the peeled eggs to the marinade, seal, and refrigerate for the full 120 minutes. Turn the sealed container after 60 minutes so every surface stays in contact with the marinade.120 minLook for: After 2 hours, the egg surfaces are evenly amber and smell distinctly of soy and ginger.Safety: Keep the sealed eggs at 40°F or colder throughout the entire marinade; never marinate them on the counter.
7. 7Pack the snack boxHalve the marinated eggs and place them cut-side up beside cucumber and carrot.Look for: The ingredients are fully prepared and ready for the next action.
8. 8Spoon 10 g marinade over the eggs onlySpoon 10 g marinade over the eggs only, then add sesame and scallion; discard the remaining used marinade.Look for: The cucumber and carrot remain dry and crisp while the egg surfaces are glossy and amber.Safety: Keep the box at 40°F or colder and discard used egg marinade rather than reusing it.