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5.0 from 21 votes

Old Fashioned Jelly Eggs

Jelly Eggs, also known as stuffed aspic eggs or oeufs en gelée, are a decorative and delicious addition to any festive table, especially Easter.

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 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

Instructions

Broth:
    Cup of Yum
  1. 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.
  2. 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.
  3. Once the broth is ready, remove the chicken from the pot, let it cool, and also dice it.
  4. Strain the broth through a sieve immediately and the gelatin, stir to dissolve it thoroughly, and leave the mixture to cool.
Prep the eggshells:
  1. 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.
  2. Scald the empty eggshells with boiling water on the outside and inside, and using a small spoon, scrape the cut film from the shell.
  3. Egg trays can be used to keep the molds from tipping over. So arrange them in the molds, with the hole facing up.
  4. 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.
  5. Pour the cooled gelatin broth mixture into the filled "egg molds", and refrigerate for 4-6 hours until the gelatin mixture solidifies.
  6. 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 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

% 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.