Eggs in Aspic

  • Yield:6


  • Meat jelly or aspic
  • 3 tablespoon white wine vinegar
  • 6 eggs
  • 6 tarragon leaves
  • 1 small truffle, cut into 6 slices
  • 4 1/4 ounces cooked peeled shrimp
  • 2 tablespoons chopped mixed herbs, such as flat-leaf parsley, chives, tarragon and chevril


  1. 1.

    Prepare the jelly and spoon a layer into the base of each 6 small round molds or ramekins while it is still slightly warm. Set the remaining jelly aside. Put the molds in the refrigerator to set.

  2. 2.

    Meanwhile, pour scant 3 1/4 quarts water and the vinegar into a pan and bring to a boil, then reduce to a gentle simmer.

  3. 3.

    Poach the eggs then remove and drain them.

  4. 4.

    When the jelly in the molds has set, garnish each layer with a tarragon leaf and a slice of truffle.

  5. 5.

    Carefully put a poached egg into each mold and spoon in some of the reserved jelly to fit it. Chill the molds and the remaining jelly in the refrigerator for 3 hours, or until set. Run the blade of a knife around the edge of each old and turn out on a serving dish.

  6. 6.

    Chop the remaining jelly. Garnish the molded jellies with the chopped jelly, shrimp and herbs.

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