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Beet root marinated quail eggs with horseraddish and cress

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

  • 1 beetroot

  • mayo

  • fresh horseradish

  • cress

  • radishes

  • Rye bread

Method:

  • 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.

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