Dish

Oeufs en gelée

Eggs in Aspic

Oeufs en gelée is made by boiling eggs and then encasing them in a gelatin made from chicken broth, white wine, and herbs. The dish is typically served with a side of crusty bread and Dijon mustard. The eggs have a creamy and slightly salty flavor that is complemented by the savory gelatin.

European cuisine› Western European cuisine› French cuisine

Appetizer

Origins and history

Oeufs en gelée is a French dish that has been enjoyed for centuries. It is believed to have originated in the Burgundy region of France. The dish is typically served as an appetizer and is enjoyed by people of all ages. The name Oeufs en gelée comes from the French words "oeufs" which means "eggs" and "gelée" which means "jelly".

Dietary considerations

Gluten-free

Variations

Oeufs en gelée can be made with a variety of herbs and spices. Some recipes call for the addition of ham or smoked salmon. The dish can be customized to suit your taste and dietary preferences.

Presentation and garnishing

Oeufs en gelée can be presented in a variety of ways. It can be served on a platter with a side of crusty bread and Dijon mustard. The dish can be garnished with fresh herbs or a sprinkle of paprika for added flavor.

Tips & Tricks

When making the gelatin, be sure to use a high-quality chicken broth for the best flavor. Chill the dish for at least 2 hours before serving to allow the gelatin to set.