Jellied Eggs

Description

The recipe won't take much time. First, soak the gelatin in cold water (100 ml) for 1 hour; meanwhile, boil the fillet in lightly salted water, then let it cool. Save the broth. Wash the (raw) eggs with baking soda and poke a hole in each one on the blunt end. Pour out the contents onto a plate—the eggs themselves won't be needed in this recipe. Next, fill the shells with a warm solution of water and baking soda. Meanwhile, cut the ham into thin matchsticks. Dissolve the gelatin in a glass of broth. Into each shell, place herbs, cranberries, ham, peas, and corn. Then pour in the broth and keep everything in the refrigerator for 12 hours. Serve warm or chilled.

Instructions