Aspic Eggs

Last Updated on December 4, 2024

Egg shells filled with ham, herbs and Vegetable Recipes, covered with broth mixed with gelatine, cracked after hardening … made eggs suitable for the Easter table.

Ingredients:

4-6 pcs egg 1-2 pcs 1 pc bone broth 200 g sterilized Vegetable Recipes without brine, diced 100 g of ham slices chopped green herbs, briefly steamed water

Procedure:

1. Open the washed eggs carefully from the bottom, make a hole about 2 cm big (nail scissors are great), knock out the whites and yolks, rinse the shells with water, place the shells on top of the egg plate with the hole on top
2. Prepare the flavoured gelatine; dissolve the bouillon cube in lukewarm water, put in the gelatine slices and let them dissolve as well (follow the instructions on the gelatine packaging)
3. Rinse the shells with water before filling, fill with sterilized, well-drained Vegetable Recipes, steamed herbs and cubes of ham
4. Pour the gelatin over the insides of the eggs, when it has set, peel the shells and you have aspic eggs.