Eggs in Aspic by Laurent Mariotte

Ingredients

4 servings

• 4 extra-fresh eggs
• 3 thin slices of bone-in ham cut into 3 cm wide strips
• 4 sprigs of tarragon
• 40 cl of chicken stock
• 3 gelatin sheets (6g)

Steps

1. 1

   Soften the gelatin leaves in a bowl of cold water for 10 minutes.

2. 2

   Heat your broth. Squeeze the gelatin leaves and stir them into the hot broth. Place the tarragon sprigs at the bottom of the ramekins and cover them with 5 mm of broth. Let set in the refrigerator for about 1 hour.

3. 3

   Steam the eggs for 6 minutes and cool them in cold water.

4. 4

   When the jelly has solidified, place the slices of ham against the sides of the ramekins, as if lining them. Peel the eggs and place them on the jelly. Cover with the remaining cold but still liquid jelly. Let set in the refrigerator for about 4 hours.

5. 5

   To unmold, run the blade of a knife around the edge to loosen the preparation. Dip the bottom of the ramekins in very hot water for 10 seconds. Unmold onto a plate.