Eggs in Aspic (Oeufs en Gelée)

Name: Eggs in Aspic (Oeufs en Gelée)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 1 ⁄ 2 cups chicken broth; 2 tsp. peppercorns, crushed; 6 sprigs parsley, chopped; 3 sprigs tarragon, chopped; 3 egg whites; 1 ⁄ 2 leek or small onion, chopped; 1 ⁄ 2 rib celery, chopped; 1 ⁄ 2 small carrot, chopped; 3 tbsp. port; 1 1 ⁄ 2 tbsp. unflavored powdered gelatin, softened in 1⁄2 cup cold water; Kosher salt, to taste; Canola oil, for greasing; 3 bell peppers, cored, seeded, and cut into small 1⁄2" diamonds; 4 eggs, poached and chilled; Baby greens, for garnish

Serves
serves 4

MICHAEL KRAUS

In this classic French dish, typically served as a first course, gelatin is used to encase poached eggs in a delicate consomme.

Ingredients

1 ¹⁄₂ cups chicken broth
2 tsp. peppercorns, crushed
6 sprigs parsley, chopped
3 sprigs tarragon, chopped
3 egg whites
¹⁄₂ leek or small onion, chopped
¹⁄₂ rib celery, chopped
¹⁄₂ small carrot, chopped
3 tbsp. port
1 ¹⁄₂ tbsp. unflavored powdered gelatin, softened in 1⁄2 cup cold water
Kosher salt, to taste
Canola oil, for greasing
3 bell peppers, cored, seeded,   and cut into small 1⁄2" diamonds
4 eggs, poached and chilled
Baby greens, for garnish

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Instructions

Step 1

Combine broth, peppercorns, herbs, egg whites, leeks, celery, and carrots in a 1-qt. saucepan. Slowly bring to a boil, stirring constantly, until egg whites start to solidify into a soft crust, 5–10 minutes. Stop stirring; simmer over low heat for 20 minutes. Set a sieve over a bowl; line sieve with a coffee filter. Strain broth without pressing the solids; discard solids. Add port and gelatin mixture and stir to dissolve; season with salt. Refrigerate aspic until cooled but not set.

Step 2

Grease four 4-oz. oval aspic molds. Spoon about 2 tsp. of aspic into each mold. Chill until almost set, 8–10 minutes. Arrange 6 pepper diamonds, skin side up, in each mold on the aspic; top with 1 tbsp. aspic. Chill until set. Transfer eggs to paper towels; trim away ragged edges of whites. Put an egg inside each mold; cover eggs by 1⁄4" with remaining aspic. Chill until completely set, about 2 hours.

Step 3

To serve, slide a knife along edge of molds; set in a bowl of hot water for 5 seconds. Invert aspic onto plates; garnish with greens.

Combine broth, peppercorns, herbs, egg whites, leeks, celery, and carrots in a 1-qt. saucepan. Slowly bring to a boil, stirring constantly, until egg whites start to solidify into a soft crust, 5–10 minutes. Stop stirring; simmer over low heat for 20 minutes. Set a sieve over a bowl; line sieve with a coffee filter. Strain broth without pressing the solids; discard solids. Add port and gelatin mixture and stir to dissolve; season with salt. Refrigerate aspic until cooled but not set.
Grease four 4-oz. oval aspic molds. Spoon about 2 tsp. of aspic into each mold. Chill until almost set, 8–10 minutes. Arrange 6 pepper diamonds, skin side up, in each mold on the aspic; top with 1 tbsp. aspic. Chill until set. Transfer eggs to paper towels; trim away ragged edges of whites. Put an egg inside each mold; cover eggs by 1⁄4" with remaining aspic. Chill until completely set, about 2 hours.
To serve, slide a knife along edge of molds; set in a bowl of hot water for 5 seconds. Invert aspic onto plates; garnish with greens.