My granny taught me how to cook this weekend! We made oeufs en gelée (no clue what that would translate to in English… eggs in jello? Except the jello stuff is salty….)
This appetizer takes about an hour to make (we made 7), but you also have to leave it in the fridge over night. If you’re impatient or in a rush, I think 2-3 hours may do.
So here goes!
What you need:
A pack of gelée mix
Eggs (we made 7)
Cups, glasses, or bowls
Step 1. Buy French jello mix (sorry, just don’t have a translation for that…) and cook. You want to bring water (check box for amount) to a boil, then lower the heat (so it’s just simmering) and add the French jello mix. Make sure you keep stirring it so it doesn’t stick to the bottom. Cook it for a few min (check instructions on box.)
Step 2. Cook eggs. Boil them for 4 min. No more! The yolk needs to still be a little runny. Then dip them in cold water. Now for the fun part: grab a towel so you don’t burn your hands and deshell them very carefully (remember, that yolk’s runny so be gentle!)
Step 3. Grab whatever cups, glasses, bowls, etc. you’re going to put all this stuff into. Cut ham into rectangular slices and place them inside each cup/glass/bowl so as to cover the rims completely. If a piece is too short, just add another piece to cover the exposed side. Put a sprig of parsley in the bottom, and then put a square of ham on top of it.
Step 4. Now put an egg in the middle of each cup/glass/bowl, nice and centered…
…and pour the warm gelée on top.
Step. 5 Put in the fridge to cool overnight.
Step 6. My grandpa came around wanting to take pictures so I put him to good use =] you’ve got a video to show you how to get the oeufs en gelée out of your cup/glass/bowl (anyone else sick of the repition?) Stick them in warm water to help melt the sides a little, then slide a knife around the perimeter (inside the cup, mind you), then flip it upside down and slide it out onto a plate.