Oeufs en Gelée with a Twist

Ingredients

• 6 large eggs 6 large eggs
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 2 gelatin sheets 2 gelatin sheets
• 1 onion, chopped 1 onion, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, chopped 1 carrot, chopped
• 1 celery stalk, chopped 1 celery stalk, chopped
• 1 bay leaf 1 bay leaf
• 1 sprig of thyme 1 sprig of thyme
• 1 sprig of parsley 1 sprig of parsley
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 20g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the broth to a simmer. Add the onion, garlic, carrot, celery, bay leaf, thyme, parsley, and black peppercorns. Let it simmer for 20 minutes to infuse the flavors.
2. 2.
   Meanwhile, place the gelatin sheets in a bowl of cold water and let them soften for about 5 minutes.
3. 3.
   Once the broth has infused, strain it into a clean pot and discard the solids. Return the pot to low heat.
4. 4.
   Squeeze the excess water from the gelatin sheets and add them to the warm broth. Stir until the gelatin is completely dissolved.
5. 5.
   Add the lemon juice and season with salt to taste. Stir well.
6. 6.
   Carefully pour a thin layer of the aspic mixture into individual serving molds or ramekins, filling them about one-third of the way. Place them in the refrigerator to set for about 30 minutes.
7. 7.
   While the aspic is setting, prepare the poached eggs. Bring a pot of water to a gentle simmer. Crack each egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water and carefully slide the eggs into the center. Poach for about 3-4 minutes for a soft yolk or longer for a firmer yolk. Remove the poached eggs with a slotted spoon and transfer them to a plate lined with paper towels to drain excess water.
8. 8.
   Once the aspic has set, place a poached egg on top of each mold or ramekin. Gently pour the remaining aspic mixture over the eggs, covering them completely.
9. 9.
   Return the molds or ramekins to the refrigerator and let them set for at least 2 hours or until the aspic is fully firm.
10. 10.
    To serve, carefully unmold the oeufs en gelée onto individual plates. Garnish with fresh herbs, such as chives or parsley, and serve chilled.

Treat your ingredients with care...

• Gelatin sheets — Ensure the gelatin sheets are fully softened in cold water before adding them to the warm broth. This will help them dissolve evenly and create a smooth aspic jelly.

Tips & Tricks

• For a more vibrant flavor, consider adding a splash of white wine or a dash of vinegar to the aspic mixture.
• Experiment with different herbs and spices to customize the flavor profile of the aspic.
• To achieve perfectly poached eggs, use fresh eggs at room temperature and create a gentle whirlpool in the simmering water before adding the eggs.

Serving advice

Serve the oeufs en gelée chilled as an appetizer or light lunch. Accompany them with a crusty baguette or toasted brioche slices.

Presentation advice

To enhance the presentation, garnish the oeufs en gelée with fresh herbs, such as chives or parsley. Serve them on individual plates with a drizzle of olive oil or a dollop of crème fraîche.