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.
Mums - the food blog 
Fascinating! What kind of flavor does this give the eggs? I may have to try this (assuming I can find tamarind in Denmark)
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Tamarind is sweet, yet tart. Balsamico as well, but in a different way. And soy sauce gives a nice umami flavor and is salty, obviously. I really like the combination. You can go for a totally different pickling liquid, though. Citrus, white vinegar or cider vinegar for example.
I guess you’ll find tamarind in your local Asian grocery store. Fell free to give it a try and let me know how it turnes out. ☀️😘🥚
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Must try!
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Please do 👍🏼 and feel free to let me know how they turned out ☺️
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