Jellied eggs are an original and most beautiful appetizer that will decorate not only the Easter table, but will pleasantly surprise and delight guests during any celebration or holiday.
It is necessary
- - eggs 7 pieces
- - chicken fillet 100 g
- - ham 75 g
- - gelatin 2 tbsp. l.
- - half a glass of water
- - canned green peas, corn
- - parsley and lettuce leaves
- - salt
Instructions
Step 1
Gelatin is poured with cold boiled water and left to swell for an hour. The chicken fillet is thoroughly washed, folded into a saucepan, poured over with cold water and put on fire. Bring to a boil. Remove foam from boiled broth, reduce heat slightly, add salt and cook for 20 minutes. Remove the finished chicken meat from the broth and cool. The broth in which the chicken meat was cooked is filtered. In the future, we need a glass of broth.
Step 2
Wash eggs thoroughly with baking soda. A hole is made very neatly from the blunt end in each egg. The contents of the eggs (both the whites and the yolks together) are poured into the dishes prepared in advance. Make a warm soda solution and soak the eggshells in it for a short time (about half an hour). After a while, take it out, rinse it in water and put it to dry in an egg container.
Step 3
The finished chicken fillet and ham are cut into medium-sized cubes or thin strips, as you like. Parsley is disassembled into leaves, and gelatin, which has swollen by this time, dissolves in a glass of hot broth.
Step 4
One leaf of parsley is laid out in the prepared shells. The shell is then filled with ham and chicken cubes, then canned corn and green peas. The shells filled with vegetables and meat are poured with broth and put into the refrigerator for 6-8 hours, ideally overnight to solidify.
Step 5
Ready-made jellied eggs are removed from the shell in the same way as simple boiled ones, they must first be immersed in hot water for just a second, and then carefully peeled the shell.
