Jellied eggs
6 servings
50 minutes
Jellied eggs are an exquisite and unusual dish of Russian cuisine that impresses with its originality and sophistication. Its origin dates back centuries when hostesses aimed to make festive snacks not only tasty but also visually striking. The taste of jellied eggs is delicate and harmonious, with light seafood notes from shrimp, the freshness of microgreens, and the piquancy of olives. The broth with gelatin gives the dish transparency and softness, resembling a gastronomic stained glass. This dish is perfect for formal dinners and buffets, astonishing guests with its elegance. Serving it without the shell transforms it into a true culinary masterpiece, with each portion being a small work of art that conceals an amazing combination of textures and flavors.
1
Prepare all the ingredients.
2
Wash the chicken eggs. Make a 2 cm hole at the blunt end of the egg. You can use the handle of a spoon or fork for this. Pour the contents of the shell into a separate bowl. It can be used for preparing other dishes.
- Chicken egg: 6 pieces
3
Dissolve soda in one liter of warm water. Submerge the shell in the water and leave for 30 minutes. Rinse with running water.
- Baking soda: 2 tablespoons
4
Place quail eggs in boiling water and cook for 6 minutes. Cool under running water.
- Quail egg: 3 pieces
5
Clean the quail eggs and cut them in half.
6
Slice the olives into rings.
- Green olives: 6 pieces
7
Soak the gelatin in 200 ml of cold water and let it sit for 10 minutes.
- Leaf (sheet) gelatine: 15 g
8
Heat the broth to 70–80 degrees, dissolve the softened gelatin in it. Add salt.
- Vegetable broth: 300 ml
- Salt: to taste
9
Place the shell in an egg holder. At the bottom, add corn, shrimp, olives, half a quail egg, and microgreens.
- Canned sweetcorn: 50 g
- Salted shrimp: 60 g
- Green olives: 6 pieces
- Quail egg: 3 pieces
- Pea shoots (sprouts): 5 g
10
Pour with broth and gelatin. Leave in the refrigerator for 2-3 hours.
11
Before pouring, remove the shells from the eggs.