Old Fashioned Jelly Eggs
User Reviews
5
Old Fashioned Jelly Eggs
Description
This recipe starts by simmering chicken breast, carrot, onion, leek, celery, parsley, bay leaf, allspice, and seasoning in water for about an hour to build a fragrant savory broth. The vegetables and chicken are removed, cooled, and diced to create a mixed filling combining chicken pieces, carrots, celery, peas, imitation crab, leek, corn, bell pepper, ham, bacon, and dill pickle. The strained broth is blended with gelatin and cooled to a pourable state.
The mixture is poured into carefully prepared empty eggshells that have been sanitized and scraped of their membranes. These filled shells are chilled until the gelatin sets completely. The finished jelly eggs showcase tender diced ingredients suspended in a clear savory gel within the eggshell base, offering a decorative and texturally interesting appetizer or snack.
Ingredients
For the chicken broth (or use store-bought):
- 1 chicken breast boneless and skinless
- 1 carrot large
- 1 yellow onion
- 1 piece leek
- 1 tablespoon parsley fresh
- 1 celery rib
- 2 bay leaf
- 2 allspice optional
- salt to taste
- black pepper to taste
- 35 oz water
- 5 teaspoons gelatin
For the filling:
- 3 tablespoons chicken breast chopped
- 1 tablespoon parsley chopped fine.
- 3 tablespoons carrot cubed
- 3 tablespoons celery cubed
- 3 tablespoons sweet peas
- 3 tablespoons imitation crab cubed pieces
- 3 tablespoons leek chopped
- 2 tablespoons corn canned
- 2 tablespoons peas canned
- 1 dill pickle chopped into small pieces, small
- 3 tablespoons red bell pepper diced
- 3 tablespoons ham finely diced.
- 3 tablespoons Bacon crispy, chopped
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
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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