Bring 2 l of water to a boil in a saucepan.

Boil the 4 eggs for 7 minutes.

Transfer the eggs to a bowl of ice water.

Peel the cooled eggs and set them aside.

Combine the 250 ml beer and 250 ml broth in a clean saucepan.

Whisk 4 g agar-agar into the beer and broth mixture.

Bring the aspic mixture to a boil over the stovetop.

Boil the aspic mixture for 1 minute while whisking.

Pour a thin layer of warm aspic into the bottom of each of the 4 ramekins.

Refrigerate the ramekins until the thin aspic layer has set.

Finely dice the 80 g cucumber and 40 g yellow bell pepper.

Finely dice the 30 g pickled onion and chop the 10 g flat-leaf parsley.

Place 1 peeled egg in each set ramekin.

Divide the diced cucumber and yellow bell pepper around the eggs.

Divide the pickled onion and parsley between the ramekins.

Pour the remaining warm aspic into the ramekins until all fillings are covered.

Refrigerate the filled ramekins for at least 120 minutes until fully set.

Run a knife blade around the edge of each chilled ramekin.

Briefly warm the outside of each ramekin with a kitchen torch.

Invert each ramekin onto a serving plate to unmold the egg aspic.

Place the frisée lettuce in a mixing bowl.

Dress the frisée with 30 ml apple cider vinegar and 60 ml olive oil.

Season the salad with salt and black pepper.

Serve the dressed frisée alongside each unmolded egg aspic.