Za'atar Jammy Egg Snack Box

• 100 g (2 large eggs) — Large whole eggs, raw
• 40 g (about 1/3 cup), sliced — Cucumber with peel
• 35 g (about 1/3 cup), cut into sticks — Raw carrots
• 28 g (about 1/2 pita), cut into wedges — Whole-wheat pita bread
• 2 tbsp (30 g) — Plain nonfat Greek yogurt
• 1 tsp (5 g) — Fresh lemon juice
• 3 g (about 1 tsp), divided — Za'atar seasoning
• 0.23 g (scant 1/8 tsp) — Ground black pepper

Method

1. 1Boil the eggsLower both eggs into a small saucepan of gently boiling water and cook for 8 minutes.8 minLook for: The whites set around yolks that remain jammy rather than liquid.
2. 2Check the temperatureLift one egg from the saucepan with a clean spoon, insert the thermometer into its center, and confirm 160°F before draining both eggs.160°FLook for: The checked egg reaches 160°F.Safety: Cook eggs to 160°F.
3. 3Cool the eggsSet the saucepan in the sink and run cold water over the eggs continuously for 3 minutes to stop the cooking.3 minLook for: The shells feel cool enough to handle.Safety: Drain hot water away from your face.
4. 4Peel and halvePeel the eggs, check for shell fragments, pat them dry, and cut each in half.Look for: All four halves have firm whites and jammy centers.
5. 5Make the za'atar yogurtStir the yogurt, lemon juice, and half the za'atar for 30 seconds.30 secLook for: The yogurt is smooth and evenly flecked.
6. 6Seal the dip cupSpoon all the za'atar yogurt into a leakproof cup and close it.Look for: The cup is secure with no yogurt on the rim.
7. 7Pack the dry sectionsArrange the egg halves, dry cucumber, carrots, and pita in separate compartments.Look for: The pita is isolated from every moist ingredient.
8. 8Season and chillSprinkle the remaining za'atar and pepper over the eggs, seal the box, and refrigerate.Look for: The za'atar and black pepper are visible on the eggs and the pita remains dry.Safety: Keep eggs and yogurt at 40°F or colder.