Colored Eggs in Aspic

To prepare a refined and elegant culinary delight, we start by soaking the gelatin in a little cold broth, ensuring that it will dissolve perfectly later. While the gelatin does its job, we take care of the herbs. We wash the tarragon well or, if you prefer, the parsley. It is important to choose a few fresh leaves that we will keep for decoration, while the rest will be used to add flavor to our soup.

After cleaning the herbs, we pour the boiling broth over the tarragon, cover the pot, and let it sit for 10 minutes. This infusion will bestow the soup with a delicate green hue, adding extra flavor to the dish. After the time has elapsed, we remove the herbs to ensure that the soup does not become too bitter. In the meantime, we gently heat the infusion and add salt and a splash of vinegar to balance the flavors.

Next comes the crucial step of poaching the eggs. We carefully crack the eggs, one at a time, onto a plate, avoiding breaking them. Then, with a gentle motion, we pour them into the hot infusion, but not boiling! The egg should cook slowly, so we let the eggs simmer for 3 minutes. After they are cooked, we carefully remove them from the water.

Next, we take care of the gelatin that has been soaking. We dissolve it gently by heating, then add it to the remaining broth, mixing well to obtain a homogeneous mixture. Now, we are ready to assemble our dish. We pour a small amount of soup into each bowl, let it set slightly, and then add the fresh herb leaves for a touch of freshness.

To give an elegant look, we arrange thin slices of ham around the walls of the bowls, creating a pleasant contrast of colors and textures. Then, we gently introduce the poached eggs into each bowl and pour the soup over them. The rest of the soup is beautifully poured onto a platter, preparing us for the final stage.

After completing this stage, everything goes into the refrigerator for about an hour, so the aspic can set well. Once the time has passed, we carefully remove the aspic from the platter, cutting with a sharp knife. To serve, we dip the bowls in warm water to loosen the contents, then decorate it with aspic cut from the platter.

This dish is not just a recipe, but a wonderful culinary experience, perfect for special occasions. Enjoy your meal!