Eggs In Aspic Recipe

Name: Eggs In Aspic Recipe
Ingredients: 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

6 ingredients

6 steps

Ingredients

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

Directions

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

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

then remove and drain them.
4

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

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