Easter jelly eggs

1. Prepare the shells in advance: wash the eggs well, make a hole on the blunt side, pour out the contents (the contents of the eggs are not used in the dish), wash the shells from the middle and dry them.

2. Soak the gelatin in water for 10 minutes, heat it until it dissolves completely, but do not boil it, mix it with the broth, strain it. Cut all the ingredients into small pieces.

3. Put the ingredients in shells, add greens, pour broth and put in a cold place. When the filling has completely hardened, peel the eggs and put them on a plate.

* The filling for poached eggs can be changed according to your culinary preferences.

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