I had been meaning to try my hand at Oeuf en gelée for a while, usually a poached egg set in a consommé gelée, maybe with a few other ingredients set in there too. A terribly old fashioned idea, foodstuffs set in aspic, a foreign texture, a little odd to begin with, wobbly cold savoury aspic and egg, maybe not to everyone's taste, but worth a try. I do have to admit this initial try was not a total success, I didn’t make my own stock, I clarified it though (egg white raft, but gelatin filtration is good too), and the ratio of gelée to soft boiled egg was a little on the high side, but it’s a good starting point.
Future plans are to find a better container to set the aspic in, make my own stock and rely on it’s own gelatin to set the the dish, although I’m not sure how much would survive the clarification process, I’d imagine none if I chose to do gelatin filtration, and I’m thinking a good ham or bacon hock with a few trotters in there should do the trick, maybe a riff on bacon and eggs? So I’m sure there will be a more indepth post sometime in the future on this dish, hopefully more successful entry.
