Jellied Chicken Terrine: Soft-Center Hard-Cooked Eggs

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Preparation info

    • Difficulty

      Easy

Appears in

A Platter of Figs and Other Recipes

By David Tanis

Published 2008

  • About

Method

Bring a medium saucepan of water to a boil. Lower 6 large organic eggs into the rapidly boiling water. Simmer for exactly 9 minutes. (For a slightly runny center, cook the eggs for 8 minutes.) Remove the eggs from the boiling water and plunge them into a bowl of ice water to stop the cooking.

When the eggs are cool (this doesn’t take very long), tap the shells on the counter to crack them, then return the eggs to the ice water. This will allow the cold water to seep between the eggs and the shells, making the eggs easily peelable. The eggs will be firm but with a moist, soft yolk.