Faberge Aspic Eggs

Step-by-step cooking

1. Step 1:

   

   From dry gelatin and water, prepare a solution for filling egg molds and leave it to swell for 10 minutes.

2. Step 2:

   

   Preparing the filling for aspic eggs: finely chop ham, olives, bell peppers and herbs.

3. Step 3:

   

   Mix the chopped ingredients.

4. Step 4:

   

   Finish the gelatin preparation. Add water or clear broth to the swollen gelatin, heat it until it completely dissolves, but do not boil it.

5. Step 5:

   

   We take ordinary chicken eggs, in the lower part of each we make a hole with a diameter of 1.5 cm, empty (we use the whites and yolks for cooking other dishes), rinse thoroughly from the outside and from the inside. We dry it. You can collect the shells in advance.

7. Step 6:

   

   Fill the prepared egg molds, without tamping, with a mixture of ham, olives, pepper, herbs for 1/2 part of the volume, sprinkle with corn and tomatoes to the top. We install them in a container.

8. Step 7:

   

   Carefully with a spoon, you can through a funnel, fill each egg mold with ready-made, still warm gelatin and put it in the refrigerator to solidify for at least 2 hours.

9. Step 8:

   

   After 2-3 hours, we take it out of the refrigerator, peel it from the shell and put it in a dish on lettuce leaves or some other greens.

10. Step 9:

    

    We serve our magic dish with horseradish or mustard. This unusual delicacy will be a wonderful decoration of the Easter meal. Enjoy your meal.