Eggs in Aspic (Oeufs en Gelée)

Poached eggs set in individual molds of clear, port-flavoured aspic with a pattern of bell-pepper diamonds. The broth is clarified with an egg-white raft, exactly as a consommé is.

Untested: not yet made in this kitchen. It is here for the Pâtés and Terrines section and is adapted from the source named in the Notes.

Ingredients

1½ cups chicken broth
2 teaspoons peppercorns, crushed
6 sprigs parsley, chopped
3 sprigs tarragon, chopped
3 egg whites
½ leek or 1 small onion, chopped
½ celery rib, chopped
½ small carrot, chopped
3 tablespoons port
1½ tablespoons powdered gelatin, softened in ½ cup cold water

Salt, as needed to season the clarified aspic

Neutral oil, as needed for greasing the four molds
3 bell peppers, cut into ½-inch diamonds
4 eggs, poached and chilled
Baby greens, to serve

Directions

Combine the broth, peppercorns, herbs, egg whites and vegetables in a pan. Bring slowly to a boil, stirring, until a raft forms, 5–10 minutes. Stop stirring and simmer 20 minutes on low.
Strain through a sieve lined with a coffee filter, without pressing. Add the port and softened gelatin, and salt to taste. Let cool until cool but not set.
Spoon 2 teaspoons aspic into each of four oiled 4-ounce oval molds and chill until almost set, 8–10 minutes.
Lay 6 pepper diamonds skin-side down in each, add 1 tablespoon aspic and chill until set.
Add a trimmed poached egg to each and cover it by ¼ inch with aspic. Chill about 2 hours.
Dip each mold in hot water for 5 seconds and turn out onto baby greens.

Notes

Source Adapted from “Eggs in Aspic (Oeufs en Gelée),” Saveur.

The eggs The eggs are poached and chilled, so the yolks stay runny. That is the dish; it also means the yolks are not fully cooked.

The Pâtés and Terrines section’s Aspic and Head Cheese page (/pates-and-terrines/aspic-and-head-cheese/) covers the history and technique behind this dish.

The photo The photograph shows an egg in aspic with diced ham rather than this recipe’s pepper diamonds.