Jellied Eggs with Tarragon Recipe

Recipe by Laura Calder

Watch the demonstration video for this elegant dish and elevate your dinner party with its crystal-clear beauty.

• Difficulty: Intermediate
• Servings: 4
• Nutritional Information per Serving (1 of 4): Calories 437, Total Fat 26 g, Saturated Fat 10 g, Carbohydrates 15 g, Dietary Fiber 3 g, Sugars 6 g, Protein 35 g, Cholesterol 160 mg, Sodium 1525 mg
• Total Time: 2 hours 43 minutes
• Preparation Time: 20 minutes
• Resting Time: 2 hours 8 minutes
• Cooking Time: 15 minutes

Ingredients:

• 1 to 1 cups (375 ml) homemade beef consomme (recipe below)
• 1 tablespoon unflavored gelatin
• 1 tablespoon Cognac
• Salt and freshly ground black pepper, to taste
• 2 eggs
• 8 fresh tarragon leaves

Beef Consomme (Ghost Soup)

• 1 pound (500 g) ground beef
• 1 celery stalk, chopped
• 1 carrot, chopped
• Greens of 1 leek, diced and rinsed
• 2 medium tomatoes, diced
• 3 egg whites
• A handful of fresh parsley leaves, chopped
• 6 cups (1.5 liters) fat-free homemade beef stock
• Salt and freshly ground black pepper

Instructions

1. Pour the beef stock into a saucepan and sprinkle the gelatin on top. Let it sit for 5 minutes to soften. Warm gently while stirring to dissolve the gelatin. Remove from heat, stir in the Cognac, and season with salt and pepper. Cool slightly, then pour a thin layer into four ramekins. Refrigerate until tacky but not fully set. Reserve the remaining mixture.
2. Meanwhile, place the eggs in a pot, cover with cold water, and bring to a boil uncovered. Turn off heat, cover, and let sit for 8 minutes. Drain, cool under cold water, peel, and halve lengthwise.
3. Once the gelatin is semi-set, arrange tarragon leaves attractively on top (best side down). Place an egg half on each, yolk side down. Pour remaining consomme over. Refrigerate until fully set.
4. To serve, unmold onto plates with a small pile of peppery arugula and buttered toast triangles for a sophisticated bite.

Beef Consomme Preparation

1. In a large bowl, mix ground beef, celery, carrot, leek greens, tomatoes, parsley, and egg whites. Pour beef stock into a pot, season with salt and pepper, and whisk in the mixture. Heat gently, whisking for 10 minutes until frothy. Simmer without stirring; a "raft" will form on top.
2. Ladle a hole in the raft and simmer 30 minutes more.
3. Strain through cheesecloth-lined strainer. Serve hot as a flavorful "ghost soup," garnished if desiredthis technique transforms stock into pure elegance.

Recipe adapted from French Food at Home by Laura Calder, published by William Morrow, Harper Collins, 2003.