Bulk Eggs - General Preparation Principles
Flooded eggs - an original and tasty snack, which also looks gorgeous on any holiday table. The most interesting thing is that there are no eggs in the dish as such, only their shells will be needed. In the prepared empty shells lay crushed ingredients, then the eggs are poured with a solution of swollen gelatin and broth (vegetable, chicken, fish or any other). Then the snack is placed in the fridge to freeze overnight. Before serving, gently peel the shells and serve the eggs to the table.
Almost everything can be used as fillers: ham, boiled meat, fried or pickled mushrooms, canned peas and corn, pepper, shrimps, greens and even fruit (for sweet snack, confiture or jam is used instead of broth).
Dipped eggs - preparing food and dishes
Flooding eggs can not be cooked without pouring, and for this you need gelatin. To speed up the process of swelling, you can use instant gelatin. It is poured boiled water in the proportion specified in the instructions.
The most important thing is to prepare the eggshell correctly. To do this, on the flat side of the eggs make small holes of 2.5-3 cm and pour all the contents into a bowl. Proteins with yolks in recipes of jellied eggs, as a rule, are not used. Then the shells are thoroughly washed and kept for 10-15 minutes in a solution of soda, and then washed again. To dry the inner surface as quickly as possible, lay out the shells with holes down into the form in which they were sold.
From the dishes nothing special is needed: only a bowl or saucepan for soaking gelatin, a cutting board and a knife. It is also desirable to have curly notches that can be beautifully cut ingredients.
Recipes for floated eggs:
Recipe 1: Eggs
Surprise guests with such a bright, positive snack. Eggs for the recipe will be needed, but not quite as intended, that is, there is no egg ingredient as such in the snack. But there is ham, sweet pepper and peas with corn. There is nothing difficult in preparation, only time is needed. Ingredients Required:
- Half a dozen eggs (or more);
- Meat ingredient (ham, sausage, carbonate, etc.) - a 200 gram piece is enough;
- In a small jar of peas and corn;
- Red Bulgarian pepper;
- Maggi chicken cube;
- Parsley;
- Two spoons of gelatin.
Preparation Method:
To begin with, we'll make a fill for our snack: two spoons of gelatin will be filled with half a cup of boiled warm water. Leave for about an hour and a half, but for now we will prepare the eggs and the filler. We will thoroughly wash the eggs, dry them and make a 2-3 cm hole on the blunt side. Make a hole carefully so that the shell retains its integrity. All the white and yolk are poured into a bowl (of which then you can make a delicious omelet or an omelette). Now we make a strong soda solution and put the shells there for 20 minutes (after that we wash them properly).
Prepare the fillers: we cut the ham into cubes, the pepper into strips, pour the liquid from the corn and peas. In a half-glass of hot water we part a bouillon cube. Mix the broth with the swollen gelatin. Parsley is not chopped, but simply disassembled into small leaves. At the bottom of each shell lay out the pepper and parsley, then add the ham with peas and corn. Filler impose to the top. Put the eggs in the form in which they were sold and pour the mixture of broth and gelatin inside. Remove to freeze overnight in the fridge. Before serving, peel off and serve.
Recipe 2: Eggs with shrimp
Another variation on the original snack. Shrimps, corn, quail eggs, ready-made broth, vegetables, and seasonings will be required for such fill eggs.
Ingredients Required:
- Eight eggs;
- Spoon of instant gelatin;
- A glass of vegetable broth, and even better, fish broth;
- Onion with carrot - for broth;
- Salt;
- Pepper Peas;
- 7-8 quail eggs;
- Several handfuls of small frozen shrimp;
- Canned corn;
- Parsley;
- Dill.
Preparation Method:
Prepare the egg shells, as described in the first recipe. Then rinse thoroughly in running water and soak in soda solution. After soda wash again and dry. Prepared shells expose in the form for eggs. Prepare fish or vegetable broth. Pour water into a saucepan, add some salt and throw pepper in peas. Add the peeled whole onion and carrot. Cook vegetables until soft carrots. Remove the onion and carrot, but we don’t throw the carrot out yet. Put the shrimp in the vegetable decoction and boil for 1 minute after boiling, then pour the broth into a separate container. Then take a glass of the same broth and stir in it a spoonful of “fast” gelatin. Chilled carrots cut into small cubes, and even better - in the form of figures (stars, droplets, etc.). Boil quail eggs until cooked, cool and cut into quarters. From the corn, decant the liquid, disassemble the green leaves.
At the bottom of the shells we lay out the leaves with carrots first, then the corn, eggs and shrimps and the rest of the greens (alternate layers). Fill the shells to the top and pour the broth with gelatin. We remove the eggs in the refrigerator for the whole night. Before serving, clean and serve.
Recipe 3: Stuffed eggs with chicken meat
Cook delicious filler eggs with chicken fillet. Tender white chicken meat in combination with peas and olives is a win-win option. The most interesting thing is that in this recipe you will need protein and yolk - of them we will make an omelette and also add it to the appetizer.
Ingredients Required:
- Five large eggs;
- Chicken fillet;
- Green peas;
- Several olives or olives;
- A pack of gelatin (20 g);
- Salt;
- Pepper.
Preparation Method:
To begin with, boil the chicken fillet: rinse, fill with water, pepper, salt and set to cook. After boiling boil for about half an hour. Prepare the egg shells, pour the contents into a bowl. Wash the shells thoroughly with soda and rinse again. Beat the whites with the yolk (only a small portion) and bake a thin egg pancake. We roll up the hot omelet with a roll, and after it cools down, chop 1 cm thick with washers. Slice the olives in small semicircles, decant the liquid from the peas. The cooled fillet is cut into small pieces. Shells set in the form for eggs, at the bottom of each shell lay out on egg rolls. Next, lay out the peas, olives and pieces of chicken. Gelatin is soaked in half a cup of boiled water, then dissolved in two glasses of cooked chicken broth. Fill eggs with broth to the top. Leave in the fridge to freeze overnight.
Recipe 4: Eggs with mushrooms
A great snack for the New Year's table and not only! For the preparation of flooded eggs with mushrooms, you will need a set of jelly, mushrooms, carrots and seasonings.
Ingredients Required:
- Pound set for aspic;
- Ten eggs;
- Greens;
- Salt;
- Ground black pepper;
- Champignons;
- Carrots;
- Pomegranate seeds.
Preparation Method:
We will first boil a fortified broth from a set for aspic, season with salt and pepper and strain. Prepare the egg shells: rinse well and dry. We put the shell in a container from under the eggs for greater convenience. Pour into each shell in a spoon of broth, leave to freeze. Boil carrots until tender, cool and cut into cubes. Mushrooms cut into slices and fry until cooked. Pomegranate assorted for grain. We spread on a frozen pomegranate broth, then mushrooms, then diced carrots and green leaves. Fill the eggs with broth and refrigerate overnight. Before serving the shell gently scrape.
Recipe 5: Diced eggs with fruit
Jellied eggs can be easily made with fruit. Such an unusual sweet snack will definitely not go unnoticed.
Ingredients Required:
- Eggs;
- Three spoons of gelatin;
- Fruits (banana, pear, grapes, tangerine, etc.);
- 0.75 glass of water;
- Five spoons of apricot confiture;
- Mint Leaves.
Preparation Method:
Soak gelatin in cold boiled water (one to six). Eggs are freed from the contents and thoroughly washed. Drain and lay out in the form of eggs. Banana, grapes, pear and mandarin cut into small pieces. We put the fruit on the shells together with mint leaves. In a saucepan with soaked gelatin add 0.75 cups of water and confiture. Stir well, heat to boil and remove from heat. Fill with a mixture of eggs and refrigerate overnight to cool. Before serving, clean and lay out on a plate.
Bulk Eggs - secrets and tips from the best chefs
- Consider that the flooded eggs should be not only tasty, but also colorful. To do this, try to use a variety of color ingredients;
- To make the shell scrape a little easier, the eggs can be dipped for a couple of seconds in hot water (of course, so that the liquid does not affect the top);
- To speed up the cooking process, instead of broth, you can take a bouillon cube, as well as instant gelatin.
