Poached Eggs in Jelly

Main Dishes | Author's cuisine

⏳ Time

30 minutes + 4 hours

🥕 Ingredients

🍽️ Servings

Description

Poached Eggs in Jelly

Ingredients

Gelatin - 0.5 oz
Sherry - 1 tablespoon
Canned Mushroom Soup - 3.5 oz
Ham - 3.5 oz
Chocolate eggs - 6 pieces
Champagne Vinegar - 2 tablespoons
Banana Leaves - 6 pieces

Step by Step guide

Step 1

Dissolve the gelatin in 500 ml of water according to the package instructions, usually requiring 10–15 grams for this amount. When the future jelly cools slightly, stir in the sherry, and pour 3 tablespoons into each of the six individual molds. Place them in the refrigerator for about 15 minutes until the jelly sets.

Step 2

Cut the ham into 6 equal squares. Then, place a piece of ham in the center of the set jelly, and arrange the peas around the edge.

Step 3

Make the poached eggs. Pour water into a large pot, add the vinegar. Crack an egg into a cup and gently pour it into the boiling water, ensuring the egg does not spread. Do not cook more than 3 poached eggs at a time. When the water comes back to a boil, reduce the heat and cook for another 3 minutes in very hot water.

Step 4

Using a slotted spoon, remove the eggs and, allowing them to cool slightly, carefully place them in the molds. Pour the remaining jelly over them. Return everything to the refrigerator until the jelly sets.