Drizzle with the vinegar, top with the chives, reserved sesame seeds and a pinch of salt, and serve.
Spoon a quarter-teaspoon of rayu over each egg, making sure some of the red oil drizzles over the sides. Snip a 2cm hole in the corner of the piping bag, then pipe the mayo mixture evenly into the cavity of each half-egg, rounding off the edges with a spoon. Spoon into a piping or sandwich bag.Īrrange the egg white halves cut side up on a platter. Add the mayonnaise, then whip the mixture with a spatula until there are no lumps. Crush with a fork until smooth, then add 100g of the rayu solids – avoid adding any oil as much as possible.
Transfer to a clean jar, seal and leave to sit for at least two hours, to deepen in colour.Ĭut the hard-boiled eggs in half, carefully remove the yolks so you don’t break up the whites, and put in a medium bowl. Fry for 10 minutes, stirring often, until soft and aromatic (turn down the heat if it starts to colour too much).Īdd the remaining oil, warm through for a minute, then turn off the heat and stir in the remaining rayu ingredients, reserving a quarter-teaspoon of each type of sesame seed for later. Photograph: Louise Hagger/The GuardianĤcm piece fresh ginger, peeled and finely mincedģ garlic cloves, peeled and finely mincedġ½ tsp aleppo chilli flakes (or ¾ tsp regular chilli flakes)Ģ tangerines – zest finely grated, to get 2½ tsp, and juiced, to get 1 tspįor the rayu, put half the oil in a medium saute pan on a medium heat with the spring onions, ginger, garlic and an eighth of a teaspoon of salt. Yotam Ottolenghi’s devilled eggs with tangerine rayu.
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