Known as packed aspic eggs or oeufs en gelée, jelly eggs offer colour and flavour to any holiday feast, especially Easter. Use up holiday meal leftovers with this recipe, which requires little of each ingredient.
– 1chicken breastboneless and skinle – 1large carrot – 1yellow onion – 1pieceof leek – 1tablespoonfresh parsley – 1rib celery – 2bay leave – 2allspiceoptional – Salt and pepperto taste – 35ozwater – 5teaspoonsgelatin – 3tablespoonschicken breastchopped – 1tablespoonparsleychopped fine. – 3tablespoonscubed carrot – 3tablespoonscubed celery – 3tablespoonssweet pea – 3tablespoonscubed imitation crab piece – 3tablespoonsleekchopped – 2tablespoonscanned corn – 2tablespoonscanned pea – 1small dill picklechopped into small pieces. – 3tablespoonsred bell pepperdiced – 3tablespoonshamfinely diced. – 3tablespoonschopped baconcrispy
Ingredients
Put the soup ingredients in a pot, cover it with water, and cook for five to six hours on low heat. Add pepper and salt to taste.
As soon as the veggies have reached the desired degree of doneness, remove them from the broth and allow them to cool on a platter.
The next step is to cut the into little cubes so that you may use them for the filling.
After the broth has reached the desired temperature, take the chicken out of the pot, allow it to cool, and then dice it.
Immediately after straining the broth through a strainer, add the gelatine, whisk it carefully to ensure that it is completely dissolved, and then let the mixture to cool.
A small hole should be made in the eggshell from the side of the egg that is wider. This hole should be made using a sharp and pointy item, such as a pointy knife.
After pouring the contents into a separate bowl, you can either use them in omelettes or freeze them for later use.
On the inside and outside, cook the empty eggshells. Then, use a small spoon to scrape the cut film off the shell.
The moulds won't fall over if you put them on egg trays. Put them in the moulds so that the hole is facing up.
Put any chopped meat and vegetables you like into the "egg moulds" until they are ¾ of the way up the shell. Do NOT fill these up too much; there should be room for the gelatine mixture.
Fill the "egg moulds" with the chilled gelatine broth mixture and refrigerate for 4-6 hours to solidify.Use a spoon to shatter the shell and remove the egg jellies before serving. Enjoy!
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