Soft-Boiled Eggs with Cucumber Yogurt Sauce

Gently lower the eggs (200 g) into boiling water and cook for about 6 minutes, until the whites are set while the yolks remain soft. Lift out the eggs and peel them.

Grate the cucumber (150 g) and squeeze out the excess liquid. Finely chop the red onion (15 g) and garlic (3 g).

Mix greek yogurt (45 g) with lemon juice (15 g), table salt (2 g), and black pepper (0.3 g). Add the onion, garlic, and cucumber, then spoon the sauce onto plates.

Place the peeled eggs on top, halve them or lightly crush them with a spoon, then gently toss with the sauce and serve.