I’ve revealed my predilection for eggs a couple of times on this blog, as eggs have played the leading role in my dishes more than once: I’ve made Japanese onsen eggs and French omelet. I’ve cured eggs and now, I’ve pickled them.
Boil eggs softly (4 minutes – I prefer my yolks gooey). Peel them and marinate them in a mixture consisting of white aceto balsamico, tamarind paste, honey and soy sauce for at least 24 hours.
Simmer quinoa until tender. Season with the remaining of the pickling liquid as well as grated ginger, chopped scallions, chili and coriander.
Serve egg halves on a dollop quinoa. Sprinkle with roasted sesame seeds and decorate with more chili and coriander.