|Chicken fillet — 350 gr.|
|Carrots — 2 pcs .|
|Green peas — 150 gr.|
|Salt — to taste|
|Greens — for rooting|
|Eggs — 10 pieces|
Preparing such Easter aspic eggs is quite simple. The filling can be absolutely any.
How to cook Easter eggs — aspic with peas, carrots, chicken
Ahead of the bright Easter holiday, I offer a very interesting original recipe for aspic eggs. This dish looks very beautiful, unusual and will definitely be appreciated by your guests.
Put the chicken fillet to cook in salted water until tender (about 30-45 minutes).
Wash the carrots, peel them, and send them to cook with chicken fillet until soft.
When the chicken fillet and carrots are ready, remove from the broth. The broth itself will still come in handy.
Chicken fillet and carrots cut into small cubes.
Add gelatin to the broth (read the instructions). Heat the broth over low heat until the gelatin is completely dissolved.
Wash the eggs thoroughly. Carefully make a hole about 2-3 cm from the blunt side of the egg and pour out the protein and yolk. Rinse the shell thoroughly from the outside and inside again. Let it dry.
For convenience, it is better to use egg cells, put shells with aspic in them. Put carrots, chicken fillet, green peas in the shells. Pour broth on top. Put in the refrigerator until completely solidified. Then carefully remove the shell, put the resulting aspic eggs on a dish. Bon Appetit!