Œufs en Gelée (Jellied Eggs)
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This is a traditional entrée or appetizer that is always very dramatic, so serve it at your next dinner party.
Hands-on: 10 minutesTotal: 15 minutes
- ¼ oz. gelatin
- 2 cups chicken stock
- 2 Tbsp. port wine
- 1 Tbsp. chopped parsley
- 1 Tbsp. chopped cilantro
- 4 tsp. diced tomatoes
- 2 Tbsp. white vinegar
- 1 slice cooked ham
- 4 eggs
- Soften the leaves of gelatin by putting them under cold water. In a medium saucepan, warm the chicken stock over medium heat, then add the gelatin leaves and the port, and stir well.
- Pour ½" of the gelatin mixture into 4 small ceramic or glass bowls, dividing it evenly among the bowls. Add 1 teaspoon diced parsley and 1 teaspoon chopped cilantro to each bowl. Add 1 teaspoon diced tomatoes in each bowl too.
- Fill a large saucepan with water, add the white vinegar, and bring to a boil over high heat. Break one egg after each other into the boiling water, shaping each into a ball using a spoon. Reduce the heat to low and cook for 3 minutes. Prepare a medium bowl of ice cubes. Using a slotted spoon, take the eggs out and put them on ice immediately.
- When the gelatin is firmer, add one poached egg to each bowl. Cut the ham in ½" slices and place some in each bowl. Then cover with the rest of the gelatin. Make sure the gelatin is still lukewarm. Let the jellied eggs cool and put in the refrigerator.
- To unmold, put 1" warm tap water in a large dish, and place the bowls in it. Run a sharp knife around border and unmold the jellied eggs on a plate.