Jellied "Faberge Eggs"

3 servings

80 minutes

The recipe is taken from the magazine "1000 Tips for the Cook.

Energy value per serving

• Calories: 292.7
• Proteins: 25g
• Fats: 16.7g
• Carbohydrates: 9.3g

Ingredients

• Chicken egg: 6 pc
• Ham: 40 g
• Green peas: 3 tbsp
• Canned corn: 3 tbsp
• Red sweet pepper: 0.3 pc
• Chicken bouillon cube: 1 pc
• Gelatin: 2 tbsp
• Parsley: to taste

Cooking steps

1. Soak gelatin in 100 ml of cold boiled water and let it swell for 1 hour.

   Required ingredients:

   • Gelatin: 2 tablespoons

2. Wash the eggs with baking soda, wipe them, and make a 3 cm hole at the blunt end. Pour the contents of the eggs into a jar and place it in the refrigerator.

   Required ingredients:

   • Chicken egg: 6 pieces

3. Soak the eggshell in a baking soda solution for 15 minutes, then wash under running water.

4. Cut the pepper into cubes and the ham into strips.

   Required ingredients:

   • Red sweet pepper: 0.3 piece
   • Ham: 40 g

5. Dissolve the bouillon cube in 0.5 cup of hot water.

   Required ingredients:

   • Chicken bouillon cube: 1 piece

6. Pour the swollen gelatin with broth.

   Required ingredients:

   • Gelatin: 2 tablespoons

7. Place greens and pepper at the bottom of the shell, add ham, peas, corn, and pour in broth with gelatin.

   Required ingredients:

   • Parsley:  to taste
   • Red sweet pepper: 0.3 piece
   • Ham: 40 g
   • Green peas: 3 tablespoons
   • Canned corn: 3 tablespoons
   • Chicken bouillon cube: 1 piece
   • Gelatin: 2 tablespoons

8. Put in the refrigerator overnight.

9. After the gelatin has set, peel the eggs.