Filling eggs: cooking recipe and photo. The recipe for the "Faberge"

Making snacks on the festive table, the hostess wants them to be not only delicious, but also original. But I do not want their cooking to take up much time and energy. Probably, this was thought of by the hostesses who invented the Faberge eggs. The recipe for this interesting snack (and not only!) Has long become one of the most popular on the Easter table. Although recently they are prepared for other holidays. One remains unchanged: such eggs cause admiration and surprise at the same time.

Cooking "molds"

For the preparation of jellied eggs, first of all you need to stock up the shells. At a time, usually 7 to 10 pieces are done. You can do this in advance, because "molds" can be stored in the refrigerator for up to 2 weeks. Before breaking eggs, they need to be washed with soda and soap and wipe dry with a towel. Then gently break from the blunt end and widen the hole to 1.5-2 cm in diameter. Use the contents for their intended purpose, and leave the shell.

Before using the "molds" to prepare the eggs, you need to disinfect them. To this end, they are usually dipped in warm water with baking soda for 10-15 minutes. 1 liter, 1-2 teaspoons. Then the shells should be rinsed under running water and dried. All, now you can start cooking jellied eggs.

The most popular stuffing

Of course, first of all, a recipe for jellied eggs appeared as an alternative to meat jellies. It's also delicious, but it looks more impressive. In order to prepare the eggs of Faberge, you will need:

- 100 grams of chicken fillet;

- 100 grams of carbonate (ham, ham, etc.);

- 2-3 tablespoons of corn and peas;

- 1 Bulgarian pepper (or a handful of cranberries);

- 20 grams of gelatin;

- Leaves of greenery.

This amount of food is enough to prepare 7 servings. So, as much as you need and "molds".

Cooking procedure

1. Pour chicken with water, add salt to taste and cook until cooked. This will take 20-25 minutes after boiling. Broth the broth and take 1 cup to make jelly. The rest can be used to prepare other dishes, and it can be stored frozen for up to 3 months.

2. Gelatine dissolved in 100 ml of warm water and leave until swelling. What kind of time it takes is usually indicated on the package. Then combine with hot broth and warm until the grains disappear, but do not boil. This is very important for making jellied eggs.

3. Now you can start preparing the filling. Cut the fillet and caramel into small cubes. Also do with the Bulgarian pepper, pre-cut it and remove the seeds.

4. Greens (ideally suitable for parsley) to make out on the leaves. With green peas and corn, drain the water. Now that all the ingredients are ready, you can collect the filling eggs in the mold.

5. Place the already prepared shell in the egg tray. Instead, you can use a plastic or cardboard container from under the same eggs. At the bottom put green, then cubes of bell pepper. And in the last place - meat pieces, green peas and corn. Stack fairly tightly, leaving virtually no voids.

6. Pour a warm broth with gelatin into the mold. Remove the filling eggs for the night in the refrigerator. The next morning, put them down for a few seconds in hot water, so that the shell leaves more easily, and gently cleaned, starting at the blunt end.

Original stuffing with shrimps

Not less popular with the housewives enjoys another recipe - eggs filled with shrimps. After all, they look as beautiful on the table, as tasty and, most importantly, original. And to prepare them is not more difficult.

The same number of servings will be required:

- 150 grams of small shrimp;

- 7-8 quail eggs;

3-4 tablespoons of canned corn;

- a tablespoon of gelatin;

- carrot, onion, salt and pepper peas for cooking vegetable broth;

- greens of parsley and dill.

The cooking process will be very similar. So, first you need to cook vegetable broth. To do this, place in a pan clean and peeled carrots and onions entirely, pour water and bring to a boil. Reduce heat, pepper, salt and cook for another 20-25 minutes until the carrots are ready. Remove the vegetables and broth the broth. Egg preparation will require 1 glass.

Soak gelatin in 100 ml of warm water and leave until swelling. It is very convenient to use instant, which will swell for 2-3 minutes. Pour hot broth and mix. Prepare the rest of the products. Shrimp and quail eggs until cooked. Eggs cut into 4 parts, shrimps cleaned. From the boiled carrots cut different figures or simply cut into cubes. Greens to disassemble on leaves.

Further, in order to prepare the eggs filled with eggs, the photos of which are placed above, it is necessary to lay all the components in the shell. First, greens and carrots, then eggs, shrimp and corn. Pour broth and refrigerate for at least 2-3 hours. You can even leave for the whole night. Then clean as ordinary eggs and you can serve on the table.

Sweet liquid eggs

But such eggs can be not only a snack, but also a dessert. For this it is enough to replace the broth with compote or juice, and vegetables and meat - for fruit and berries. Certainly such Easter eggs will surprise not only children, but also older guests.

To prepare 7 pieces you will need:

- 7 ready-made shells;

- a glass of any compote, juice or syrup;

- 200-300 grams of any berries;

- 100-150 grams of kumquat or other citrus fruits;

- a bunch of mint;

- sugar to taste.

How to cook

Prepare berries. If they are frozen, then thaw. But it's better to use fresh ones, since they look brighter and keep the shape. Citrus finely chopped (kumquats can be thin slices). Mint to make out on the leaves.

Prepare gelatin. Soak it in 100 ml of water and wait until it swells. Then dilute compote. It must be transparent so that the contents can be clearly seen. Bring the liquid to a boil, but do not boil.

Now you can proceed with the assembly. In this, both dessert and classic recipe "Eggs flooded" are similar. Put mint leaves on the bottom of the mold, then pieces of citrus and a few berries. You need to try to make the fillings as much as possible. Pour over the top with a warm gelatin mass and remove the stand with eggs in the fridge until the morning. After the gelatin has solidified, dip the molds for several seconds into hot water, and it should not get inside. And then just take off the shell. It is no longer needed.