Poached eggs in jelly
6 servings
30 minutes
Poached eggs in jelly is an exquisite signature dish that combines the tenderness of eggs with the firm texture of aromatic jelly. The origins of this recipe trace back to gastronomic experiments where classic egg preparation takes on a new form. The delicate poached egg is complemented by subtle notes of sherry that enhance the flavors of ham and fresh peas. Lettuce leaves add a crunchy freshness, while the transparent jelly turns the presentation into a true work of art. The dish impresses not only with its appearance but also with the harmony of flavors, making it perfect for an elegant dinner or a refined appetizer for a special occasion.
1
Dissolve gelatin in 500 ml of water, usually requiring 10-15 grams. When the future jelly cools slightly, mix in sherry and pour 3 tablespoons into each of the six portion molds. Place them in the fridge for 15 minutes until the jelly sets.
- Gelatin: 15 g
- Sherry: 1 tablespoon
2
Cut the ham into 6 equal squares. Then place a piece of ham in the center of the set jelly, and peas around the edge.
- Ham: 100 g
- Canned green peas: 100 g
3
Make poached eggs. Pour water into a large pot and add vinegar. Crack an egg into a cup and gently pour it into the boiling water so the egg doesn't spread. Do not cook more than 3 poached eggs at once. When the water boils again, reduce the heat and cook for another 3 minutes in very hot water.
- White wine vinegar: 2 tablespoons
- Chicken egg: 6 pieces
4
Use a slotted spoon to extract the eggs and, after letting them cool slightly, carefully place them in molds. Pour the remaining jelly over them. Put everything in the fridge until the jelly sets.
5
Place a leaf of lettuce on each serving plate and invert the jelly mold onto it. Serve immediately.
- Lettuce leaves: 6 pieces