Soy Pickled Egg Snack Box

• 100 g pasteurized raw whole egg (about 2 large eggs) — Large whole eggs, raw
• 40 g cooked shelled edamame — Cooked shelled edamame
• 80 g cucumber, sliced — Cucumber with peel
• 40 g carrots, cut into sticks — Raw carrots
• 10 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 12 g rice vinegar — Unseasoned rice vinegar
• 3 g ginger, grated — Fresh ginger root

Method

1. 1Boil the eggsLower the pasteurized eggs into simmering water in a small saucepan and boil 8 minutes.8 minLook for: This cooking stage is complete and the food is ready for the next action.Safety: Use pasteurized shell eggs for jammy yolks; otherwise boil until both whites and yolks are firm. Handle hot water carefully.
2. 2Transfer to ice water for 2 minutesTransfer to ice water for 2 minutes and peel.2 minLook for: Whites are fully set and yolks are jammy rather than liquid.
3. 3Measure ingredients: Pickle the egg halvesMeasure eggs, reduced sodium soy sauce, rice vinegar, 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. 4Pickle the egg halvesWhisk the soy sauce, rice vinegar, grated ginger, and 15 g water in a clean lidded container. Halve the peeled eggs, submerge the four halves cut-side down, cover, and refrigerate for 30 minutes, turning them once after 15 minutes.30 minLook for: All four egg halves have lightly stained surfaces and smell evenly seasoned with ginger.Safety: Keep the eggs refrigerated throughout the soak and declare egg, soy, and wheat.
5. 5Prepare 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.
6. 6Pack the boxDuring the soak, wash and thinly slice the cucumber and wash, peel, and cut the carrot into sticks. Pack all four pickled egg halves with the edamame and prepared vegetables in separate sections; spoon the remaining soy-vinegar-ginger pickling liquid over the eggs.1 minLook for: The eggs stay moist, and the cucumber and carrots remain crisp.Safety: Refrigerate the closed box promptly.