Jellied Eggs

⏳ Time

1 hour 30 minutes + 4 hours

🥕 Ingredients

🍽️ Servings

Description

This dish turns out well if you boil the eggs soft, but with hard-boiled eggs, it can be stored in the refrigerator for 2 days.

Ingredients

Gelatin - 1.1 oz
Chicken Broth - 1 qt
Port Wine - 2 tablespoons
Chocolate eggs - 8 pieces
Ham - 4 pieces
Salad Potatoes - 3.5 oz
Chinese green beans - 3.5 oz
Turnips - 3.5 oz
Green Peas - 3.5 oz
Mayonnaise - 3.5 oz

Step by Step guide

Step 1

First, boil the vegetables in different pots. Add the peas to boiling salted water for 20-30 minutes until they become soft. Pour water over the peeled and diced carrots, add a pinch of salt, bring to a boil, and cook for 20-30 minutes until soft. Boil the unpeeled potatoes in salted water for the same 20-30 minutes. Add the beans to salted boiling water for 10-12 minutes, then rinse with cold water. Drain the water and let the vegetables cool.

Step 2

Soak the gelatin in a cup of cold water; usually, 30 grams of gelatin is required for 1 liter of jelly, but check the instructions on the package. While the gelatin softens, heat the broth almost to a boil and stir in the gelatin. Remove the pot from the heat and let the future jelly cool, stirring occasionally.

Step 3

Boil the eggs hard, then place them in cold water for a few minutes after boiling.

Step 4

If the vegetables have cooled, mix the peas with the carrots and potatoes, dress with mayonnaise, and place in the refrigerator.

Step 5

Add the port wine to the cooled broth. Then pour a little broth into each of the four oval cups, creating a 1 cm layer. Place the molds in the refrigerator for 15 minutes. Peel the eggs. Cut the beans into thin strips and arrange them beautifully on the set broth in the cups. Then place a slice of ham. Next, add an egg, surrounded by salad with mayonnaise. Finally, pour the remaining broth over the entire structure and place the cups in the refrigerator to set the jelly.

Step 6

When it's time to serve the jelly, place the cups in a bowl of warm water for a minute or even less, so the jelly easily separates from the walls, then invert the cup onto a serving plate. Serve immediately.