Za'atar Egg Snack Box

• 100 g (2 large eggs) — Large whole eggs, raw
• 100 g (about 6 1/2 tbsp) — Plain nonfat Greek yogurt
• 3 g (1 tsp) — Za'atar seasoning
• 75 g, cut into sturdy sticks — Cucumber with peel
• 60 g, cut into sturdy sticks — Raw carrots
• 75 g, halved — Raw cherry tomatoes
• 4.5 g (1 tsp) — Extra-virgin olive oil
• 5 g (1 tsp) — Fresh lemon juice
• 0.3 g (1/8 tsp) — Ground black pepper

Method

1. 1Measure ingredients: Boil and cool the eggsMeasure 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.
2. 2Boil and cool the eggsLower both eggs into gently boiling water in a small saucepan and cook for 9 minutes. Transfer them to cold water for 2 minutes, then peel, pat dry, and halve.9 min · 160°FLook for: The whites are fully set, the yolks are thick rather than liquid, and the egg center reaches 160°F.Safety: Wash hands after handling raw eggs, use pasteurized shell eggs for jammy yolks, and cook yolks firm for vulnerable eaters.
3. 3Measure ingredients: Mix the dip and cut the sidesMeasure nonfat greek yogurt, zaatar seasoning, extra virgin olive oil, lemon juice, and black pepper 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 dip and cut the sidesWhile the eggs cook, whisk the yogurt, za'atar, olive oil, lemon juice, and black pepper for 30 seconds. Cut the cucumber and carrot into sticks and the tomatoes in half.30 secLook for: The yogurt is smooth with za'atar evenly distributed and no beads of oil on top.Safety: Keep the yogurt cold and use a clean board and knife for the ready-to-eat cucumber, carrot, and tomatoes.
5. 5Pack the snack boxPack all four egg halves, cucumber, carrot, and tomatoes in a chilled box.Look for: Everything is evenly positioned and ready for the next action.
6. 6Spoon all of the za'atar yogurt into a leak-resistant compartmentSpoon all of the za'atar yogurt into a leak-resistant compartment, seal, and keep cold until eating.Look for: The four egg halves, cucumber, carrot, and tomatoes fit without touching or thinning the covered dip.Safety: Do not leave the packed eggs or yogurt above 40°F for more than 2 hours.