Beetroot Steeped Wasabi Eggs
- Serves: 4
- Prep: 10 mins
- Cook: 5 mins
Prep time: 10 minutes (plus 1 hour chilling time)
- 6 large British Lion eggs
- 4 cooked beetroot, finely chopped
- 2 tsp wasabi paste
- 2 tbsp mayonnaise
- A pinch of salt and freshly ground black pepper
- 2 tsp toasted sesame seeds
- Sushi ginger and soy sauce to serve
- Place the eggs in a small pan, cover with 2.5cm cold water and place the pan on a high heat. When the water is almost boiling, gently stir the eggs and set the timer for 5 minutes.
- Drain the eggs, and rinse in cold running water. When cool enough to handle, tap the shells all over and peel away.
- Drain the peeled eggs then place in a food bag.
- Add the chopped beetroot, and mix to coat the eggs. Seal and refrigerate for at least 2 hours or longer if time allows - the colour will be deeper the longer they steep.
- Remove the eggs from the beetroot, quickly rinse and pat dry on kitchen paper. Cut the eggs in half and scoop the yolks into a bowl.
- Mix with the wasabi, mayonnaise and seasoning to taste, then heap back into the egg whites.
- Spread a layer of beetroot over the base of a rectangular dish. Arrange the eggs cut side up on the beetroot-lined dish, sprinkle with the sesame seeds and serve with pickled ginger, more wasabi and soy sauce on the side.
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