Aspic with eggs
4 servings
90 minutes
Jellied dish with eggs is an elegant meal that combines the delicate texture of jelly with vibrant notes of vegetables and savory ham. It resembles traditional European jellied appetizers but with a unique twist. The flavor harmoniously balances the creaminess of the eggs, the juiciness of the vegetables, and the light sweetness of port wine, creating a layered gastronomic delight. The gelatinous shell gives the dish an exquisite appearance, while the combination of ingredients makes it nutritious and rich. It is an ideal option for festive tables or special occasions when you want to impress guests with original presentation. Serving it slightly chilled enhances the freshness of the components, and despite its meticulous preparation process, it turns the dish into a true culinary masterpiece.
1
First, boil the vegetables in different pots. Add the peas to boiling salted water for 20-30 minutes until soft. Pour water over the peeled and diced carrots, add a pinch of salt, bring to a boil, and cook for 20-30 minutes until soft. Also, pour water with a pinch of salt over the unpeeled potatoes and boil for the same 20-30 minutes. Add the beans to boiling salted water for 10-12 minutes, then rinse with cold water. Drain the water and let the vegetables cool.
- Green peas: 100 g
- Carrot: 100 g
- Potato: 100 g
- Green beans: 100 g
2
Soak the gelatin in a cup of cold water, usually 30 grams of gelatin is needed for 1 liter of jelly, but still check the instructions on the package. While the gelatin softens, heat the broth almost to boiling and stir in the gelatin. Remove the pot from the heat and let the future jelly cool, stirring occasionally.
- Gelatin: 30 g
- Chicken broth: 1 l
3
Boil the eggs hard, then immerse them in cold water for a few minutes after boiling.
- Chicken egg: 8 pieces
4
If the vegetables have cooled, mix the peas with carrots and potatoes, dress with mayonnaise, and put in the refrigerator.
- Green peas: 100 g
- Carrot: 100 g
- Potato: 100 g
- Mayonnaise: 100 g
5
Add port wine to the cooled broth. Then pour a layer of broth, about 1 cm, into each of the four oval bowls. Place the molds in the refrigerator for 15 minutes. Peel the eggs. Cut the beans into thin strips and arrange them nicely on the set broth in the bowls. Then place a slice of bacon. Next, add the egg, and around it, place salad with mayonnaise. Finally, pour the remaining broth over the entire structure and put the bowls in the refrigerator to let the jelly set.
- Port: 2 tablespoons
- Chicken broth: 1 l
- Chicken egg: 8 pieces
- Green beans: 100 g
- Ham: 4 pieces
- Mayonnaise: 100 g
6
When it's time to serve the jelly, place the cups in warm water for a minute or less to easily detach the jelly from the walls, then flip the cup onto a serving plate. Serve immediately.