Soft-boiled eggs sit suspended in clear, golden consommé jelly studded with pink ham pieces and green tarragon flecks. The smooth, wobbly texture contrasts the firm egg yolk centre. Cool and delicate, this retro French dish delivers subtle beef stock savouriness with herbal freshness in every spoonful.
Prep: less than 30 mins
Cook: 10 to 30 mins
Serves: Serves 1
Dietary: Dairy-free, nut-free
By Matt Tebbutt
From Saturday Kitchen Recipes
Eggs in jelly scores B on Nutri-Score, offering lean protein from eggs and ham with minimal processing. Per serving: approximately 280 kcal, 18g fat (5g saturates), 3g carbs (1g sugars), 2g fibre, 22g protein.
Ingredients
- 500ml/18fl oz beef stock
- 5 free-range egg whites and their shells
- 3 bronze gelatine leaves
- 1 soft-boiled free-range egg, peeled and left whole
- 2 tbsp chopped fresh tarragon
- 100g/3½oz cooked ham, chopped
Customise
- Swap beef stock for chicken stock for lighter flavour.
- Use chicken instead of ham for variety.
- Replace tarragon with parsley for milder herb notes.
- Try powdered gelatine if gelatine leaves unavailable.
Method
Clarify the consommé base (15 minutes, do first)
- Pour beef stock into saucepan and add the 5 egg whites with their shells – these create that crystal-clear consommé magic you’re after.
- Heat slowly over low heat while whisking until a stable foam forms – gentle heat prevents scrambling, so take your time here.
- Stop whisking and simmer gently for 10 minutes – the raft rises to filter impurities, giving you restaurant-quality clarity.
- Strain through muslin-lined sieve into a clean saucepan and keep warm – you’ll have beautiful golden consommé ready for the next steps.
Prep gelatine and egg (10 minutes, overlap with clarifying)
- Soft-boil your egg for 5-6 minutes, then plunge into ice water, peel carefully, and set aside whole – perfect jammy centre coming up.
- Soak gelatine leaves in cold water for 5 minutes until soft and pliable – this step can’t be rushed.
- Dissolve softened gelatine into the warm clarified stock, stirring until completely melted – smooth setting guaranteed.
Build the jelly layers (5 minutes active, overnight chill)
- Pour thin consommé layer into jelly moulds and chill until firm – this base anchors everything perfectly.
- Sprinkle tarragon and ham pieces over set jelly, then add more consommé – build these layers for even distribution.
- Place whole egg gently in centre, top with remaining tarragon, ham, and consommé to cover completely – handle carefully so egg stays centred.
- Chill overnight until fully set – patience creates that perfect wobble.
Release and serve
- Dip moulds briefly in boiling water for 2-3 seconds, then turn out onto chilled serving dish – run a thin knife around edges first if needed.