Oeufs en gelée is a traditional, yet rarely seen Canadian dish consisting of eggs in aspic. The dish is made with consommé, leaf gelatin, eggs, sherry or madeira, and a bit of vinegar for poaching the eggs. The combination is placed into small ramekins or bowls, then chilled to set.

The eggs are poached and placed into the jelly, then chilled again to set. The eggs in aspic are turned out on serving plates, and the appetizer is usually served with a green salad on the side.