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The starter, French classic

Eggs in aspic with ham

Eggs in aspic with ham is a classic French bistro starter for 6 people, with a soft boiled egg and diced ham set in tarragon flavored aspic. It takes 40 minutes of active work, is entirely made the day before, rates as medium difficulty, and costs about €1.60 per person. Success depends on cooking the egg just right and pouring the aspic gently along the side of the ramekin.

A soft boiled egg trapped in tarragon aspic with a heart of ham, this is old school bistro food, lovely and surprisingly easy to make.

Eggs in aspic with ham
For
6 people
Work
40 min
Total time
7 h
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€1.60
Calories per person
170 kcalcalculated by Kiloach, your weight coach

Under the quivering aspic, the soft boiled egg keeps a runny center while the ham adds little salty bites throughout. Tarragon scents the whole thing quietly, never taking over, and the texture slips through the mouth like a memory of a Paris brasserie. It is a starter that still surprises people, since it shows up less often today than it did in old bistros.

This is a great starter for a dinner with friends in spring or summer, when you want something fresh with a touch of nostalgia on the plate. It fits well into a menu that moves on to something heartier, a braised meat or a piece of fish, since it stays light and needs no cooking on the day itself. Mon Chou likes to suggest it for dinners where everything needs to be ready before guests arrive.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 6 h 28
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 15 min
  4. When it's time to serve 1 step

Do everything the day before, cooking the eggs, making the aspic, and assembling the ramekins, which then need at least 6 hours in the fridge. On the day itself there is nothing left to cook, just take the ramekins out of the fridge 15 minutes before your guests arrive. At serving time, dip each ramekin briefly in hot water, unmold onto plates, and finish with a little parsley.

The ingredients

6 people

Dairy

  • Eggs 6

Butcher

  • Thick sliced ham 150 g

Pantry

  • Gelatin sheetsoften in the pantry 8
  • Chicken stockoften in the pantry 50 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Tarragon 6 sprigs
  • Flat leaf parsley 1 bunch

Allergens Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Boil the eggs for 6 minutes, plunge them into ice water, then peel them carefully. 8 min

    Prick the wide end with a pin before cooking, the shell won't stick.

  2. Soften the gelatin in cold water, squeeze it out, then dissolve it in the hot stock and let it cool slightly.

    Never let it boil, it would lose its setting power.

  3. Pour a little aspic into six ramekins, add a tarragon leaf and a few diced pieces of ham, then chill until set. 20 min

    Cut the ham into small dice, so every bite has some.

  4. Set a soft boiled egg on each base, add more ham, and cover with aspic. Chill for at least 6 hours. 6 h

    Pour the aspic down the side of the ramekin, so it doesn't break the egg.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the ramekins out of the fridge 15 minutes before serving. 15 min

    Too cold, the aspic turns firm, 15 minutes is enough for it to soften back up.

When it's time to serveThe final touches, right in front of your guests.

  1. Dip each ramekin in hot water for 3 seconds, unmold onto a plate, and garnish with parsley.

    Flip the plate over the ramekin quickly in one firm motion, it comes out whole.

Our tips to get it right

  • Pick eggs that aren't perfectly fresh, they peel much more cleanly once soft boiled.
  • Use a well flavored chicken stock, it carries all the character of the aspic, which would otherwise taste flat.
  • Use ramekins of the same size and fill them to the same level, so every portion unmolds evenly.

The variations

  • Swap the ham for strips of smoked salmon, for a lighter, more briny version.
  • For a vegetarian version, skip the ham and add crunchy little vegetables instead, peas or cooked diced carrot work well.
  • Swap the tarragon for chives if you prefer a milder, more neutral flavor.

What to serve it with

  • Cornichons and pickled baby onions
  • A green salad with walnut oil
  • Toasted country bread

Storage

Eggs in aspic keep for 2 days in the refrigerator, covered with plastic wrap in their ramekins. They don't freeze well, the aspic would lose its set. Always serve them cold, straight from the fridge.

Questions about this recipe

Can I use powdered gelatin instead of gelatin sheets?

Yes, use the amount listed as equivalent on the package, usually about 6 grams per sheet. Dissolve the powder the same way in hot, never boiling, stock.

How do I make sure the egg stays soft inside the aspic?

Stick to 6 minutes in boiling water, then plunge the eggs straight into ice water to stop the cooking. This keeps the yolk runny once it sets inside the aspic.

What's a nice way to plate this for a dinner party?

Unmold each egg straight onto an individual plate rather than a shared platter, it looks more polished. Add a few flat leaf parsley leaves and maybe a thin drizzle of olive oil around it.

Can I make this recipe for more than 6 people?

Yes, just scale all the ingredients up proportionally and plan one ramekin per guest. The cooking and chilling times stay the same no matter the quantity.

Can eggs in aspic with ham be made ahead?

Yes, it's even recommended. The recipe needs 40 min of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make eggs in aspic with ham?

Allow 7 h in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "medium".

How many calories are in eggs in aspic with ham?

About 170 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does eggs in aspic with ham cost?

About €1.60 per person, that's €9.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs. Remember to ask your guests about their allergies before putting your menu together.

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