Jellied eggs
Recipe Ingredients
- 7 eggs
- ham (or carbonate, sausage, etc.)
- 3.5 oz chicken filet
- peas
- corn
- cranberry
- 2 tablespoons gelatin
- greens (fennel, parsley, etc.)
Preparation
Add 3.5 oz of cold boiled water and leave for 1 hour.
Boil the filet in salty water until it is ready. You will need 1 cup of broth where the filet was cooking.
Thoroughly wash the eggs with soda. Then create a hole at the blunt end, so it will be 0.8-1” in diameter. Pour the whites and yolks into a plate. You will not need them. You only need the shell.
Dissolve the cooking soda in water and soak the shell there. Then rinse it well in tap water.
Cut the ham (carbonate, sausage) into strips. You can use the boiled chicken filet instead of ham.
Dissolve gelatin in 1 cup of hot broth.
Place the shells into an egg container, so it will be easier to place the stuffing. Place the greens and cranberry on the shell bottom.
Then add meat, peas and corn.
Then add the broth with gelatin. Refrigerate overnight. Then peel the shell.
You can also make the fish jelly.
Bon appétit!
