Jelly in eggshell
Description
The dish is prepared without unnecessary complications. First, let's explain how to empty eggshells. I recommend buying large chicken eggs. Before holidays, I ask my family members to carefully empty the eggshells whenever they cook scrambled eggs or use raw eggs in other dishes. I even have a special plastic cup where these fragile shells are collected. 1. Carefully tap the pointed end of the egg with the tip of a spoon to make a small hole. Pour out the egg contents. If the yolk doesn't pass through, pierce it with a toothpick. Do everything slowly and carefully to avoid cracking the shell. 2. Rinse the shells thoroughly under cold water. Use a thin, gentle stream of water. 3. Work under bright light to clearly see the inside of the shell and ensure it's clean. 4. Leave the shells to dry. While they dry, we'll prepare the jelly. 5. Prepare the fruit jelly according to the package instructions. 6. In another bowl, dissolve gelatin—200 grams of water per 50 grams of gelatin. Let the gelatin swell. 7. Then gently warm the bowl until the gelatin is completely dissolved. 8. Mix the prepared fruit jelly with the dissolved gelatin. 9. Drop a few berries into the bottom of each eggshell. 10. Pour the jelly mixture over the berries. 11. Place in the refrigerator until completely set—at least 2 hours. When removing the jelly from the shells, carefully peel off the shell and place the jelly treats upside down on dessert plates so they stand more steadily and look better. The dessert is now ready to be served.