Ham in Aspic (Œufs en Gelée) tender and creamy

1 In your 4 ramekins (9 cm by 4 cm), crack the eggs without breaking the yolks.

2 Bring your water and vinegar to a boil in a fairly large pot, strip the tarragon leaves into a small strainer, plunge it in for 5 seconds then place it in ice water, remove the leaves and lay them flat on paper towels and set aside, then bring your water back to a boil.

3 If you are a beginner, cook the eggs 2 by 2, for others you can prepare all 4 together.
To do this, first prepare a bowl filled with cold water and ice cubes, then pour your 2 eggs on each side of your pot, lower your heat so that the liquid does not boil, then using a wooden spatula carefully stir the whites so they wrap well around the yolk, cook for 3 minutes.

4 Then remove them with a slotted spoon and place them in your bowl of ice water.

5 Heat your white stock then add your chervil branch and a few damaged tarragon leaves, the drained gelatin, stir gently and after 2 minutes of boiling, slowly pass it through a fine mesh strainer lined with a small cloth.
Do a test by pouring a few drops on a very cold plate and put in the fridge for 5 minutes so you can see if your aspic sets, if it's not enough, reheat and add 1 or 2 extra gelatin leaves.

6 On your work surface, using a round cutter on the ham slices, cut out rounds the diameter of your molds and with the scraps cut them into small squares then put in the fridge on a plate.