Name: The egg jam
Yield: 0
Ingredients: Carrot - 1 PC.; A hen - 1 kg; Water - 2 L; Bulb onions - 1 PC.; Bay leaf - 2 PC.; Allspice - 5 PC.; Black pepper - 5 PC.; Salt - taste; Gelatin - 2 Tsp; Boiled pork - 100 gram; Sweet red pepper - 1 PC.; Carrot - 1 PC.; A hen - 1 PC.; Green peas - 100 gram; Corn - 100 gram; Dill - taste; Parsley (greens) - taste; Chicken egg - 10 PC.; Water - 1 L; Soda - 2 tbsp

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - The egg jam

Bouillon

1. Carrot 1 PC.

2. A hen 1 kg

3. Water 2 L

4. Bulb onions 1 PC.

5. Bay leaf 2 PC.

6. Allspice 5 PC.

7. Black pepper 5 PC.

8. Salt taste

9. Gelatin 2 Tsp

Filling

1. Boiled pork 100 gram

2. Sweet red pepper 1 PC.

3. Carrot 1 PC.

4. A hen 1 PC.

5. Green peas 100 gram

6. Corn 100 gram

7. Dill taste

8. Parsley (greens) taste

Form

1. Chicken egg 10 PC.

2. Water 1 L

3. Soda 2 tbsp

How to cook deliciously - The egg jam

1. Stage

Wash the eggs under running water with baking soda. Wipe them dry. From the blunt end of the egg make a small hole with a spoon and widen the hole to 1.5-2 cm. Drain the yolk and white (you won't need them in this dish, you can make omelets, pancakes or just fry them, use them for baking, etc.). Rinse the eggs inside. We put them in a bowl and pour warm water with baking soda. Let it sit for 30 minutes. Then rinse under running water. Let dry.

2. Stage

Boil the broth. Rinse the chicken in cold water. We wait for boiling. Take off the foam. Add peeled carrots, onions, bay leaf, black pepper and allspice. Salt to taste. Stir. Cook until tender over medium heat (I cook for 1 hour).

1. Stage. The egg jam: Boil the broth. Rinse the chicken in cold water. We wait for boiling. Take off the foam. Add peeled carrots, onions, bay leaf, black pepper and allspice. Salt to taste. Stir. Cook until tender over medium heat (I cook for 1 hour).

3. Stage

Small dice: sweet red peppers, carrots, which were boiled in the broth, burger, chicken meat (separated from the bones).

4. Stage

Wash and dry the dill and parsley. Separate small leaves and stems. Drain the corn and peas. Put the prepared ingredients one by one in the egg shells: peppers, carrots, peas, corn and chicken burger.

1. Stage. The egg jam: Wash and dry the dill and parsley. Separate small leaves and stems. Drain the corn and peas. Put the prepared ingredients one by one in the egg shells: peppers, carrots, peas, corn and chicken burger.

5. Stage

Place parsley and dill leaves. Then fill the eggs with the stuffing up to the top, alternating layers.

6. Stage

Pour 30 ml of cooled broth with quick-soluble gelatin. Let it swell for 5 minutes. Then heat in the microwave (water bath) until the gelatin dissolves (the main thing is not to let it boil). Add ready gelatin to 220 ml of broth. Stir. (Depending on the size of the egg shells, you may need more / less broth, and accordingly, and gelatin) Pour the eggs with the broth.

1. Stage. The egg jam: Pour 30 ml of cooled broth with quick-soluble gelatin. Let it swell for 5 minutes. Then heat in the microwave (water bath) until the gelatin dissolves (the main thing is not to let it boil). Add ready gelatin to 220 ml of broth. Stir. (Depending on the size of the egg shells, you may need more / less broth, and accordingly, and gelatin) Pour the eggs with the broth.

7. Stage

Place the eggs in the refrigerator until completely hardened for 1-2 hours. Remove the shells before serving.

8. Stage

Also, you can use silicone molds instead of eggshells. The principle is the same. To remove the pouring in this case, we dip the silicone forms for 10 seconds in hot water and, having covered the form with a plate, we turn it over and remove the form.