5 from 21 votes
Old Fashioned Jelly Eggs
Old Fashioned Jelly Eggs feature a gelatin-based savory dish set inside real eggshells, using a chicken broth infused with herbs and vegetables. The broth is clarified and mixed with gelatin, then combined with diced cooked chicken and colorful vegetable fillings. The mixture is carefully poured back into cleaned eggshell molds and chilled to set, creating delicate jelly eggs that carry the flavors and textures of diced vegetables and meats suspended within a clear savory jelly.
Prep Time
30 mins
Cook Time
1 hr
Additional Time
4 hrs
Total Time
5 hrs 5 mins
Servings:
12
jelly eggs
Calories:
82 kcal
Course:
Appetizer
Cuisine:
American
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
- black pepper to taste
- salt 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 jelly eggs
Amount Per Serving
Calories 82
% 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.