Jellied "Faberge Eggs"
3 servings
80 minutes
The recipe is taken from the magazine "1000 Tips for the Cook.
Calories292.7kcal
Proteins25grams
Fats16.7grams
Carbohydrates9.3grams
Chicken egg
6
pc
Ham
40
g
Green peas
3
tbsp
Canned sweetcorn
3
tbsp
Red sweet pepper
0.3
pc
Gelatin
2
tbsp
Parsley
to taste
1
Soak gelatin in 100 ml of cold boiled water and let it swell for 1 hour.
- 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.
- 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.
- Red sweet pepper: 0.3 piece
- Ham: 40 g
5
Dissolve the bouillon cube in 0.5 cup of hot water.
- Chicken stock cube: 1 piece
6
Pour the swollen gelatin with broth.
- Gelatin: 2 tablespoons
7
Place greens and pepper at the bottom of the shell, add ham, peas, corn, and pour in broth with gelatin.
- Parsley: to taste
- Red sweet pepper: 0.3 piece
- Ham: 40 g
- Green peas: 3 tablespoons
- Canned sweetcorn: 3 tablespoons
- Chicken stock cube: 1 piece
- Gelatin: 2 tablespoons
8
Put in the refrigerator overnight.
9
After the gelatin has set, peel the eggs.
