Eggs in aspic

If you like jelly, or the happy bit between the cold pastry and the pressed meat of a pork pie, and you like runny eggs as well, then this is for you. If you don’t, please turn over the page. This delight is only as good as the stock you use, so I would not advise using the shop-bought variety; on the whole, I find these insipid in taste and with the appearance of water that’s leaked through the ceiling and into a bucket. Instructions on various brands of gelatine recommend a number of leav