Eggs in Aspic (Oeufs en Gelée)

  • Serves

    serves 4


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


  • 1 12 cups chicken broth
  • 2 tsp. peppercorns, crushed
  • 6 sprigs parsley, chopped
  • 3 sprigs tarragon, chopped
  • 3 egg whites
  • 12 leek or small onion, chopped
  • 12 rib celery, chopped
  • 12 small carrot, chopped
  • 3 tbsp. port
  • 1 12 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


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.

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