You will need
  • - shells from the eggs – 10 PCs.;
  • - chicken broth or beef – 0.4 l;
  • - gelatin — 20 g (1 sachet);
  • - sweet Bulgarian pepper - 1 PC.;
  • - canned corn – 250 g;
  • - ham or chicken – 250 g;
  • - eggs – 3 PCs.;
  • - parsley leaves – 1 bunch.
Instruction
1
Fresh eggs and wash thoroughly, preferably with soap and water, rinse and dry. Gently with a blunt hand make each small hole about 1-2 cm in diameter. The contents of the eggs pour into a container with a lid. Part use this recipe, and the rest in other dishes. The shell thoroughly dry inside. It will serve as a mold for the filler.
2
Take the gelatin and let soak for 10 minutes in a small amount of warm water. Then strongly heat on a slow fire until dissolved, but do not boil. Then mix it with the broth and strain.
3
Sweet pepper wash, remove seeds, cut into beautiful small cubes. Also shred the ham. Three eggs without shells, cook in a water bath boiled, finely chop. A jar of corn, open and drain all the water. The ingredients help in different capacities, without mixing.
4
Within each shell, drop a few (2-3) sprig of parsley, then put all ingredients by layers: pepper, eggs, ham, corn. Pour broth and refrigerate until fully cured. When jellied eggs fully cure, gently clean them from the shell.
5
Serve this dish on a festive table on a large flat dish, decorated with lettuce, other greens, beautifully chopped fresh vegetables.