Thai Basil Egg Snack Box

• 100 g raw whole egg (about 2 large eggs) — Large whole eggs, raw
• 50 g cooked shelled edamame — Cooked shelled edamame
• 80 g cucumber, cut into sticks — Cucumber with peel
• 6 g fresh Thai basil leaves — Fresh Thai basil
• 12 g fresh lime juice — Fresh lime juice
• 4 g cayenne hot sauce — Cayenne pepper hot sauce
• 8 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 4 g toasted sesame seeds — Toasted sesame seeds

Method

1. 1Boil the eggsLower eggs into a saucepan of gently boiling water.Look for: The boil the eggs stage is complete and ready for the next action.Safety: Lower eggs carefully. For pregnant people, young children, older adults, or immunocompromised diners, boil 10 minutes until whites and yolks are firm at 160°F.
2. 2Boil for 8 minutesBoil for 8 minutes; maintain the stated heat for the full time so the food cooks evenly.8 minLook for: Whites are fully set and yolks are jammy rather than liquid.
3. 3Measure ingredients: Chill and peelMeasure eggs 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. 4Chill and peelTransfer eggs to ice water for 3 minutes, peel, and cut each in half with a clean knife.3 minLook for: Shells release cleanly and the four halves show set whites.Safety: Cool eggs promptly and discard any egg with an off odor.
5. 5Measure ingredients: Mix the dipping sauceMeasure lime juice, cayenne hot sauce, and reduced sodium soy sauce 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. 6Mix the dipping sauceStir lime juice, hot sauce, soy sauce, and 5 g water in a leakproof cup.30 secLook for: The dip is bright red-brown and evenly mixed.Safety: Declare soy and wheat allergens.
7. 7Pack the snack boxArrange egg halves, edamame, cucumber, and Thai basil in separate sections, scatter sesame over the eggs.Look for: Everything is evenly positioned and ready for the next action.
8. 8Seal the sauce cupSeal the sauce cup so the food stays covered and cold until needed.1 minLook for: Eggs stay dry, cucumber stays crisp, and basil is not crushed.Safety: Keep the box at 40°F or colder and discard after 2 hours at room temperature.