Jelly egg by Laurent Mariotte.
Jelly egg by Laurent Mariotte.
Ingredients : - 4 extra fresh eggs
- 3 thin slices of white ham, cut into 3 cm strips
- 40 cl of chicken broth
- 3 sheets of gelatin (6g)
Soften the gelatin sheets in a bowl of cold water for 10 minutes. 
Heat your broth. Squeeze the gelatine leaves and add them to the hot broth. Place the sprigs of tarragon in the bottom of the ramekins and cover them with 5 mm of broth. Freeze in the fridge for about 1 hour. 
Steam the eggs for 6 minutes and cool them in cold water. 
When the jelly has solidified, place the slices of ham against the sides of the ramekins, as if to go around them. Peel the eggs, arrange them on the jelly. Cover with all of the cold but still runny jelly. Leave to set for about 4 hours in the refrigerator. 
To unmold, pass the blade of a knife around the edge to loosen the preparation. Dip the bottom of the ramekins in very hot water for 10 seconds. Turn out onto a plate.
