Jellied Eggs with Olives Recipe

Jellied Eggs with Olives Recipe

Ingredients: Serves 4

4 eggs
450 ml/2 cups vegetable stock
1 large bay leaf
15 g/0.5 oz vegetarian gelatin
Oil, for greasing

4 stuffed olives
4 cocktail gherkins (cornichons)

Shredded lettuce

4 cucumber slices

Parsley sprigs


Boil the eggs for 5 minutes, then plunge immediately in cold water to prevent further cooking. Meanwhile, put the stock, bay leaf and gelatin in a pan. Stir until the gelatin dissolves, then bring just to the boil. Remove from the heat and leave to infuse for 15 minutes. Discard the bay leaf. Pour a thin layer of the stock into four lightly oiled ramekin dishes (custard cups). Chill until set. Cut each olive into four slices and arrange around the edge of the jelly in each dish. Make several slices in the gherkins, cutting from the tip but not right through the stalk end, and open out to form a fan. Lay this in the center of each dish. Shell the eggs and lay one in each dish. Pour the remaining stock over and chill until set. Turn each one out on to a bed of shredded lettuce and garnish each with a twist of cucumber and a small parsley sprig.

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