Oeufs en Gelée

This is a typical example of a takeaway dish available in charcuterie and traiteur shops all over France. Small metal or disposable plastic moulds of 100-120ml capacity are generally employed for this dish, however if unmoulding is not required, simply use ramekins or small soufflé dishes. Check the capacity of the chosen mould or ramekin before beginning by placing a raw egg into it - there should be enough space for the jelly to cover the egg to a depth of at least 5mm.

Pul