Soy Tea Egg Snack Box

• 100 g raw whole egg (2 large) — Large whole eggs, raw
• 80 g strongly brewed black tea — Unsweetened brewed black tea
• 12 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 5 g pure maple syrup — Pure maple syrup
• 3 g fresh ginger, thinly sliced — Fresh ginger root
• 50 g cooked shelled edamame, chilled — Cooked shelled edamame
• 80 g cucumber, cut into sticks — Cucumber with peel

Method

1. 1Boil the eggsLower eggs into gently boiling water and cook for 7 minutes.7 minLook for: This cooking stage is complete and the food is ready for the next action.Safety: Use a spoon; for pregnant, older, immunocompromised, or very young diners, cook yolks and whites firm to 160°F.
2. 2Transfer immediately to ice water for 2 minutesTransfer immediately to ice water for 2 minutes, then peel carefully.2 minLook for: Whites are set and yolks are jammy rather than liquid.
3. 3Measure ingredients: Make the tea-soy glazeMeasure brewed black tea, reduced sodium soy sauce, 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. 4Make the tea-soy glazeWhile eggs cook, simmer tea, soy, maple, and ginger in a small pan for 5 minutes until reduced by about half.5 minLook for: The glaze coats a spoon lightly and smells distinctly of tea and ginger.Safety: Use a separate clean pan and keep the reduction at a gentle simmer.
5. 5Glaze and packRoll the peeled warm eggs in the glaze for 1 minute, cool briefly, halve.1 minLook for: The full resting or chilling time is complete.
6. 6Pack with edamamePack with edamame and cucumber; spoon 5 g glaze over the eggs.Look for: Egg surfaces are evenly tea-brown and the cucumber stays dry.Safety: Cooked eggs and edamame must be refrigerated within 2 hours.