Œuf en gelée
A classic French dish featuring a delicate poached egg encased in a savoury aspic jelly, offering a delightful combination of textures and flavours.
Clarified broth (1L)
1L Broth of choice (I’ve used the stock from my onion soup recipe)
4 Egg white
180g Mirepoix (diced carrot, onion celery)
Whisk the egg white until lightly foamed, add your diced veg and add the COLD broth. Slowly bring to the boil, the egg white will create a raft on top of the stock holding all of the impurities, leaving you with a clear stock.
Strain the clear stock through muslin cloth, making sure not to break the egg raft on top of the stock.
Egg jelly (4 eggs)
400g Clarified stock
6 x Gelatine leaves
Soak the gelatine leaves in the COLD clear stock. Once hydrated add to a pan and melt the gelatine, mix with the remaining stock.
Cooked ox tongue (1)
1 Cured ox tongue
1 Carrot
1 Onion
1 Celery
2 Bayleaf
Add all ingredients to a pan and cover with water, bring to the boil and simmer for around 3 hours. Leave the tongue to cool in the stock, once cool peel the outer skin and diced the tongue.
Œuf en gelée (4 eggs)
4 Eggs
300g Ox tongue
20g Fine herbs (chervil, chives, tarragon)
Picked tarragon + chervil
400g Stock (with gelatine)
Boil your eggs for 5min35 and put straight into ice water, peel and put to one side
Build your eggs in layers, set the picked herbs in a small amount of stock, then add the egg, tongue and most of the stock, then finally add your chopped herbs and top up with the remaining stock. Leave to set in the fridge before removing from the moulds.
Allow your eggs to come to room temperature before eating.
