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Oeufs En Gelee

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Anonymous (not verified)
Ingredients
  Eggs 4
  Cucumber 2 Inch, peeled, seeded, finely chopped
  Chives 1 Tablespoon, chopped
  Tarragon 1 Teaspoon, chopped (Fresh)
  Consomme 400 Milliliter (Unchilled)
  Bread slice 4 , cut into thin fingers (Lightly Spread With Butter)
Directions

1. Lower the eggs carefully into a pan of boiling water, and boil for exactly 3 minutes (no longer). Allow to cool slightly, then carefully remove the shells.
2. Place the eggs into 4 small cocotte dishes with the cucumber, and add a sprinkling of chopped chives and tarragon; top up each dish with liquid consomme. (It should cover the eggs.)
3. Chill until the consomme has set - about 3 hours.
4. Garnish each cocotte dish with a sprig of tarragon, and serve the Oeufs en gelee with fingers of brown bread and butter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Egg
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
5 Minutes
Ready In: 
25 Minutes
Servings: 
4

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