Jellied eggs

Soviet cuisine

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Description Products Steps

Jellied was invented as a festive alternative to regular dishes in the mid-20th century in the USSR. For the dish to turn out successful, it needs to be kept in the cold for a certain time. The secret to hardening is gelatin. Add it to the meat broth. It will be the main aspic. This aspic recipe is made with canned peas, corn, green onions and tomatoes in a meat broth! The shells of chicken eggs will serve as the form for the dish. Pour the broth with the ingredients into them and let the dish freeze!

1. Calories
   61,69 kcal
2. Protein
   5,21 gram
3. Fat
   3,04 gram
4. Carbohydrates
   2,38 gram
5. ~ Time
   7 H 40 Min
6. Pepper
7. Complexity

Products per 5 serving:

1. Chicken egg

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   5 pcs. = 300 g
2. Canned peas

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   150 g
3. Canned corn

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   100 g
4. Meat broth

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   500 ml = 500 g
5. Green onions

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   1 bunch = 50 g
6. Tomato

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   1 piece = 90 g
7. Powder gelatin

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   1 tbsp. l. = 15 g

Steps:

1. 
   Prepare all the ingredients and place them on the table. Wash the greens, tomatoes and chicken eggs. Open cans of canned food.
2. 
   Take chicken eggs and make holes in the shell from the blunt end. Rinse them and then dry them.
3. 
   On a cutting board, finely chop the tomato and a bunch of green onions.
4. 
   Add gelatin to a glass of meat broth and leave for 60 minutes. It should swell. Take a clean saucepan and pour meat broth with gelatin into it. Bring the liquid to a boil.
5. 
   Then add chopped herbs, tomato pieces, canned peas and corn. Cook until the ingredients are ready.
6. 
   Carefully pour the broth with the ingredients through the hole into the empty chicken egg shells. Place them in the mold and refrigerate for at least 6 hours. During this time, the broth should harden inside the eggs.
7. 
   As soon as the broth with peas and vegetables has frozen, peel the jellied eggs and serve!
8. 
   Serve the jellied eggs to the table in a special mold. Decorate them with a sprig of fresh herbs. Bon appetit!

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