Old Fashioned Jelly Eggs
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5.0
21 reviews
Excellent
Old Fashioned Jelly Eggs
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Jelly Eggs, also known as stuffed aspic eggs or oeufs en gelée, are a decorative and delicious addition to any festive table, especially Easter.
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Ingredients
For the chicken broth (or use store-bought):
- 1 chicken breast boneless and skinless
- 1 large carrots
- 1 yellow onion
- 1 piece of leek
- 1 tablespoon fresh parsley
- 1 rib celery
- 2 bay leaves
- 2 allspice optional
- salt and pepper to taste
- 35 oz water
- 5 teaspoons gelatin
For the filling:
- 3 tablespoons chicken breast chopped
- 1 tablespoon parsley chopped fine.
- 3 tablespoons cubed carrot
- 3 tablespoons cubed celery
- 3 tablespoons sweet peas
- 3 tablespoons cubed imitation crab pieces
- 3 tablespoons leek chopped
- 2 tablespoons canned corn
- 2 tablespoons canned peas
- 1 small dill pickle chopped into small pieces.
- 3 tablespoons red bell pepper diced
- 3 tablespoons ham finely diced.
- 3 tablespoons chopped bacon crispy
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Instructions
Broth:
- Add the broth ingredients to a pot, cover with water, and cook on low heat for about 50 - 60 minutes. Season with salt and pepper to taste.
- When the vegetables are still al-dente, take them out of the broth, and let them cool on a plate. After that, dice the into small cubes to use for the filling.
- Once the broth is ready, remove the chicken from the pot, let it cool, and also dice it.
- Strain the broth through a sieve immediately and the gelatin, stir to dissolve it thoroughly, and leave the mixture to cool.
Prep the eggshells:
- Using a sharp and pointy object, like a pointy knife, make a small hole in the eggshell from the wider side of the egg. Pour the contents into a separate bowl, you can freeze the contents for later, or use them in omelets.
- Scald the empty eggshells with boiling water on the outside and inside, and using a small spoon, scrape the cut film from the shell.
- Egg trays can be used to keep the molds from tipping over. So arrange them in the molds, with the hole facing up.
- Add whatever diced veggies and meat you prefer into the "egg molds" up to ¾ of the height of the shell. Do NOT overfill as these should be space for the gelatin mixture.
- Pour the cooled gelatin broth mixture into the filled "egg molds", and refrigerate for 4-6 hours until the gelatin mixture solidifies.
- Before serving, break the shell with a spoon and peel the egg jellies from the shells. Enjoy!
Nutrition Information
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Calories
82kcal
(4%)
Carbohydrates
5g
(2%)
Protein
8g
(16%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
20mg
(7%)
Sodium
186mg
(8%)
Potassium
199mg
(6%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1886IU
(38%)
Vitamin C
9mg
(10%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12jelly eggs
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Calories | 82kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 8g | 16% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 20mg | 7% |
| Sodium | 186mg | 8% |
| Potassium | 199mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1886IU | 38% |
| Vitamin C | 9mg | 10% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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