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Day Two: Dinner

   This my friends, is Oeuf au gelée, if you dont speak french it simply means Egg and  Gelatin. The oddest combo that I can possibly think of. When you think gelatin the average American would think Jello, sweet, vibrant. Not brown, chicken flavored gelatin with an egg in the middle. This is a savory twist to the once sweet gelatin treat we know as Jello. This now begs the question, which came first?



Oeuf au gelée?

That question really doesn’t matter, what does matter is what the heck is in side this thing and how do you make it. Do I serve it cold, hot, warm? Do I eat it with my hands, with a fork? What can I expect by eating such weird textures, a hard boiled egg and gelatin. Here is what is in my Oeuf au gelée: tomatoes, egg, lettuce, turkey breast, and the chicken flavored gelatin. It’s like a sandwich but with gelatin instead of bread!

What you will need:

  • Gelatin Powder
  • Chicken Bouillon Cube
  • Turkey Breast (thin slice)
  • Tomato
  • Hard Boiled Egg
  • Red Leaf Lettuce

And we’re off! Bring 2 cups of water to a boil and add your chicken bouillon cube. Boil for about 10-12 minutes or until the bouillon cube is completely dissolved, making a chicken broth. Transfer the broth to a measuring cup or any other dish that can be used to pour. Add 3/4 oz of Gelatin Powder to the broth and mix until no clumps remain. Once the gelatin mixture is done, pour 1/8 inch of the mixture into a cylindrical glass dish that will be used to shape the gelatin. This will act as a cover for the tasty bits inside. Let set in the freezer for about 5 minutes.

Place a thin layer of lettuce over the set gelatin, no more than half a leaf. Add a slight amount of the gelatin mixture from the measuring cup onto the lettuce just enough to get the lettuce wet. Don’t add to much, otherwise the leaf would float. Place the dish back into the freezer for an additional 5 minutes.

Once the gelatin has set, again, place the hard boiled egg, in its entirety, in the middle of the dish. Pour the gelatin mixture on top of the egg bringing the gelatin level just under the half way point of the egg. Place the dish in the refrigerator for 10 minutes.

While the dish is in the refrigerator, slice the turkey into bite size pieces and the tomato into 1 cm cubes. When the dish is set after 10 minutes, place the turkey and tomatoes around the egg. Once again, pour enough of the unset gelatin mixture from the measuring cup onto the turkey and tomatoes just enough so that the gelatin slightly covers the additional ingredients. Place back into the refrigerator for 10 more minutes. . . WERE ALMOST DONE!

Lastly, when the gelatin is set, place another thin layer of lettuce onto the set dish and pour the remaining gelatin from the measuring cup over the lettuce. Place in the refrigerator and let set for 2 hours. Enjoy!