Finely mince the onion, cucumber, and parsley. Break the eggs into a heat-resistant dish and pierce the yolks with a toothpick. Then microwave the eggs for 1 minute 30 seconds.
Take the eggs out of the microwave and heat them for 40 seconds more per time while keeping a close eye on them. (I had to cook them two more times in total).
Once the eggs have cooked and are still hot break them apart with a whisk and allow them to cool. Then mix them together with all of the other ingredients except for the salt and pepper.
Taste the sauce and adjust the amount of salt and pepper to finish. I think this tartare sauce tastes great with a little ketchup too.
Story Behind this Recipe
I simply decided that I wanted to make some tartare sauce. I'd just bought some chicken breast so maybe I was subconsciously thinking about making chicken nanban... Which I think I'll make for dinner tonight ♪
If you don't prick a hole in the yolk the egg will burst so make sure to do that and microwave the egg carefully. The heating time will vary depending on the model of your microwave so please adjust it accordingly!! I have 6 people in my family so I'm making quite a large amount here. Please adjust the amounts in line with the amount of sauce that you require.