Tamari and ginger marinated quail eggs

Ingredients

For 1 serving

• Quail eggs6
• Tamari1 tablespoon
• Ginger5 g
• Cucumber80 g

Contains: eggs, soy

Method

1. Bring a small pan of water to the boil over medium heat and set a bowl of iced water beside it.
2. Lower the quail eggs in with a spoon and cook for 3 minutes, until hard-boiled; transfer them straight to the iced water for a couple of minutes, which makes them easier to peel.
3. Peel them by tapping all over the shell and pulling it off under a trickle of water, starting from the wide end.
4. Peel the ginger and slice it thinly; in a small bowl mix the tamari with 2 spoonfuls of water and the ginger, put the eggs in the marinade and leave for at least 10 minutes, turning them often so they colour evenly.
5. Meanwhile wash the cucumber and cut it into sticks; serve them with the drained eggs.