Beet root marinated quail eggs with horseraddish and cress
What you need:
12 quail eggs
3 tablespoons sugar
2-3 dl of boiling water
3 tablespoons white wine vinegar
1 teaspoon salt
Boil quail eggs for 3-4 minutes.
Rinse them in cold water and peel them.
Dissolve sugar, salt and white wine vinegar in boiling water.
Add beetroot dices and the boiled eggs in the marinade.
Let it soak for 12 hours in the refrigerator.
Serve the marinated egg with mayo, cress, radishes and grated fresh horseradish on thin slices of toasted rye bread.