The Jellied Eggs appetizer for the festive table is perfect for any celebration due to its exquisite taste and attractive appearance. As ingredients for aspic, you can choose products such as fresh and boiled vegetables, canned peas, corn, ham, chicken fillets, mushrooms, crabs, boiled eggs, herbs, etc.
It is necessary
- - chicken egg shells - 10 pcs.;
- - chicken or beef broth - 0.4 l;
- - gelatin - 20 g (1 sachet);
- - sweet bell pepper - 1 pc.;
- - canned corn - 250 g;
- - ham or chicken meat - 250 g;
- - chicken eggs - 3 pcs.;
- - parsley leaves - 1 bunch.
Instructions
Step 1
Wash fresh eggs thoroughly, preferably with soap, rinse and dry. Carefully make a small hole about 1–2 cm in diameter in each from the blunt side. Pour the contents of the eggs into a container with a lid. Use some for this recipe and use the rest for other dishes. Dry the shell thoroughly from the inside. It will serve you as a form for aspic.
Step 2
Take gelatin and soak it for 10 minutes in a little warm water. Then heat vigorously over low heat until completely dissolved, but do not bring to a boil. Then mix it with broth and strain.
Step 3
Wash the Bulgarian pepper, peel it from seeds, cut into beautiful small cubes. Chop the ham as well. Boil three eggs without shells in a hard-boiled water bath, chop finely. Open the can of corn and drain all the water. Place the ingredients in different containers without mixing.
Step 4
In each shell, throw a few (2-3) parsley leaves, then lay out all the ingredients in layers: pepper, eggs, ham, corn. Pour in the broth and refrigerate until it solidifies. When the jellied "eggs" are completely frozen, gently peel off the shells from them.
Step 5
Serve this dish on a festive table on a large flat platter, garnished with lettuce leaves, other herbs, beautifully sliced fresh vegetables.
