Vegetable Aspic in Egg Shells
Description
The appetizer is quick and easy to make. Aspic in an eggshell can be prepared not only from vegetables alone, but also with ham, seafood, or eggs. I offer you one version. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Hard-boil one egg. Boil the carrot until tender.
- 2
Step 2
Dice the egg and carrot. Mix them together with the corn.
- 3
Step 3
Dissolve the gelatin in warm broth and let it sit for 15 minutes to bloom.
- 4
Step 4
In the three eggs we left raw, make small holes and pour out the white and yolk through them. Rinse the shells carefully under running water. Do not discard the white and yolk — they will make an excellent omelet.
- 5
Step 5
Fill the shell with a mixture of corn, carrot, and egg, and add parsley leaves as well. Pack as tightly as possible without damaging the shell. Then pour in the prepared gelatin. Place the eggs in a suitable small dish so they stand upright.
- 6
Step 6
Place the eggs in the refrigerator for at least 2 hours, but it’s better to leave them overnight. Before serving, peel off the shells—you’ll get the most beautiful eggs. Arrange them on small plates, garnish with herbs, and serve boldly. Your guests will be delighted!