Oeuf La Gelée Recipe
Recipe information
Make Oeuf La Gelée in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Clarified chicken stock (aspic)
Gelée seasoning and gelatin (if needed)
Eggs and garnish
Clarified chicken stock (aspic)
1. Simmer stock with aromatics
Place 4 cups chicken stock in a medium saucepan. Add the chopped carrot, celery, onion, bay leaf, and peppercorns. Bring to a gentle simmer over medium heat and cook uncovered for 12–15 minutes to extract flavor.
2. Strain and cool
Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean bowl to remove solids. Discard solids and return strained stock to a clean pot. Chill lightly until just warm (about 25–30°C / 77–86°F) — you want it warm enough to dissolve gelatin but not hot.
3. Clarify with egg whites (optional traditional method)
Whisk the 2 cold egg whites until foamy but not stiff. Whisk a small amount of the warm stock into the whites to temper them, then pour the egg-white mixture into the pot of warm stock. Heat gently to a bare simmer, stirring once, then stop stirring and let the raft (coagulated egg solids) form and rise for about 5–8 minutes. Do not boil. Carefully strain the clear stock through a fine sieve lined with cheesecloth to remove the raft. The resulting liquid will be clarified. Taste and adjust seasoning with 1 tsp salt if needed.
Gelée seasoning and setting
4. Bloom gelatin
If additional gel strength is required, sprinkle 1 tbs powdered gelatin over 3 tbs cold water in a small bowl and let sit 5 minutes to bloom.
5. Dissolve gelatin and finish stock
Warm a few tablespoons of the clarified stock in a small saucepan (do not boil) and stir in the bloomed gelatin until fully dissolved. Stir the dissolved gelatin back into the rest of the clarified stock. Add 1 tsp lemon juice, 2 tbs white wine (if using), 1/4 tsp salt and 1/4 tsp freshly ground pepper. Taste and adjust seasoning. Keep the liquid warm (not hot) until ready to assemble.
Eggs and assembly
6. Cook eggs (soft-boiled)
Bring a saucepan of water to a gentle boil. Lower 4 large eggs into the water with a slotted spoon. Cook for 6 minutes for a set white and jammy yolk (adjust ±30 seconds to preference). Immediately transfer eggs to an ice bath for 3–4 minutes to stop cooking. Peel carefully.
7. Prepare molds or serving dishes
Select individual small ramekins, molds, or wide shallow glasses. Place a sprig of dill and a couple thin cornichon slices in the bottom of each vessel and sprinkle a small pinch of chives.
8. Assemble with eggs and gelée
Place one peeled soft-boiled egg into each prepared mold, yolk-side up if possible. Ladle the warm (not hot) clarified stock gelée around the egg, filling the mold to cover the white. Leave a little headspace if you plan to unmold later. If the stock has cooled and begun to set, gently rewarm it until pourable but not hot. Tap molds gently to remove air bubbles.
9. Chill to set
Transfer molds to the refrigerator and chill until the gelée is fully set, about 2–3 hours (longer if using minimal gelatin).
10. Unmold and finish
To serve unmolded: briefly dip the bottom of each mold in warm water (1–2 seconds) to loosen, then invert onto individual plates. Garnish with remaining snipped chives, a small sprig of dill, microgreens or watercress if using, and an extra cornichon slice. Season with a final crack of pepper and a light sprinkle of salt or a few drops of lemon juice if desired. Serve chilled or slightly cool.
Local Coupons
No local coupons found for this recipe's ingredients.