Fabergé bay eggs

4 servings
2 hours 25 min

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

We prepare the filling for poured eggs: finely cut ham, olives, bell peppers and greens.

Mix the crushed ingredients.

We finish preparing gelatin. Add water or clear broth to the swollen gelatin, heat until it is completely dissolved, but do not boil.

We take ordinary chicken eggs, at the bottom of each we empty a hole with a diameter of 1. 5 cm (we use proteins and yolks to prepare other dishes), rinse thoroughly from the outside and from the inside. We dry it. You can collect shells in advance.

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

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

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

We serve our magic food with horseradish or mustard. This unusual delicacy will be a fine piece of decoration for the Easter meal. Enjoy your meal.