Jellied Eggs With Tarragon Recipes

JELLIED EGGS WITH TARRAGON

Steps:

• Put the stock in a saucepan and sprinkle over the gelatin. Let sit 5 minutes to soften. Gently heat, stirring to dissolve. Remove from the heat and stir in the Cognac. Add salt and pepper, to taste. Cool. Pour the thinnest layer in the bottom of each of 4 ramekins. Refrigerate until sticky, but not completely set. Keep the remaining consomme mixture out.
• While you wait for the ramekins to set, put the eggs in a pot and pour in cold water to cover. Bring to a boil, uncovered. Turn off the heat, cover and set aside 8 minutes. Drain and rinse under cold water until cool. Peel and halve lengthwise.
• When the stock in the ramekins is more or less set, decoratively lay the tarragon leaves on top with their best side facing down. Set an egg half, yolk-side against the tarragon, on top in each. Pour over the remaining stock. Refrigerate until fully set.
• Turn the jelled eggs out onto plates and serve with a bit of rocket and buttered toast triangles.
• Stir together the beef, celery, carrot, leek, tomatoes, parsley, and egg whites in a large bowl. Pour the beef stock into a pot, season with salt and pepper, and whisk in the vegetable mixture. Heat, whisking slowly, until frothy, about 10 minutes. As soon as the stock reaches a simmer, stop stirring. In a few minutes, the white mixture will have formed a firm, nasty-looking "raft" on the surface. Make a vent in the raft large enough to get a small ladle through, and continue simmering 30 minutes.
• Line a strainer with cheesecloth and set over a bowl. Leaving the raft behind, ladle in the clarified consomme through the hole in the raft and let it strain through. Serve piping hot, with or without garnish.

BAKED CHEESY EGGS WITH LEEKS AND TARRAGON

Steps:

• Preheat the oven to 375°. Lightly grease/spray a 13x9-inch baking dish.
• In a skillet over medium heat, melt the butter; sauté the chopped leeks until they are tender. Place sautéed leeks into the bottom of the prepared baking dish.
• Evenly sprinkle 1 cup ONLY of Havarti and the parmesan cheese over the leeks.
• In a mixing bowl, combine the eggs, cream, tarragon, salt, pepper and paprika; whisk until well beaten.
• Pour the egg mixture into the baking dish over the cheese layer.
• Bake at 375° for 30 minutes or until set and lightly browned.
• Sprinkle with remaining 1/2 cup Havarti and bake an additional 5 minutes or until cheese is melted.

TARRAGON DEVILED EGGS

Steps:

• Put the eggs in a small saucepot. Add cold water to cover by about 1-inch. Bring the water to a boil over medium-low heat, then turn off the heat, cover and let sit for about 12 minutes.
• Cool the eggs down in cold water, then peel and split lengthwise. Remove the yolks to a bowl and reserve the whites. Using a fork, mash the yolks with salt, pepper, to taste, and Dijon until smooth. Add the shallot, gherkins, brine and tarragon and stir to combine. If too thick, add a teaspoon more of gherkin brine liquid. Spoon into a resealable plastic bag and cut off a corner. Pipe the yolk mixture into the egg white halves. Top each half with a tarragon leaf. Arrange on a serving platter and serve.

LEMON TARRAGON STUFFED EGGS

Steps:

• Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled. Covered.
• Just before serving, garnish eggs.

CREAMY TARRAGON EGGS

Steps:

• Whisk together eggs, tarragon, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then stir in cream cheese, separating bits if necessary.
• Melt butter in a 10-inch nonstick skillet over medium heat until foam subsides. Pour egg mixture into skillet and cook, stirring gently, until eggs are creamy and softly set, about 5 minutes. Season with salt.