Quail eggs in jelly
Composition / ingredients
2
Servings:
Step-by-step cooking
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How to cook quail eggs in jelly:
Soak gelatin in cold boiled water. Then pour in the warm broth and bring it to a boil on the stove. Cool.
Boiled quail eggs cut lengthwise into two parts.
Pour a layer of jelly into a round mold and cool.
Put slices of pepper on the frozen jelly, eggs yolk down, greens.
Pour jelly and cool.
Before serving, dip the molds in hot water for seconds and transfer to a dish, beautifully decorated.
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Parsley greens - 45 kcal/100g
- Gelatin - 355 kcal/100g
- Salt - 0 kcal/100g
- Quail egg - 168 kcal/100g
- Broth - 15 kcal/100g
