Old Fashioned Jelly Eggs

Today I am taking a chance and surprising you with Jelly Eggs, also known as stuffed aspic eggs or oeufs en gelée, which are a decorative and delicious addition to any festive table, especially at Easter. You only need a small amount of each ingredient, so this is perfect to use up holiday meal leftovers. Each jellied egg is molded inside a real eggshell with chicken and veggies suspended in gelatin. Peel the eggs and serve them as a stunning appetizer.

If you are looking for some other egg recipes, try these Instant Pot Egg Bites with eggs, bacon, and cheddar cheese. They are light and fluffy, shaped like eggs with an egg mold for a unique look. For a simple but delicious breakfast, make the whole family some Air Fryer Egg Cups. All you need is bread, butter, ham, eggs, and shredded cheddar cheese.

Although many foodies say aspic was invented by Marie-Antoine Carême in the 1800s, historians claim that the recipe dates back to a 10th-century Arabic cookbook for fish aspic. It was made by boiling fish heads with vinegar, herbs, and spices. Then the stock is colored with saffron and served after it is set. Although the aspic recipe has changed somewhat over the years, it still makes a great presentation. Even Julia Child has mentioned it in her cooking, hence that’s why I am also dedicating a blog post to it!

For this yummy Easter jelly egg recipe, all you need are a few ingredients: chicken, vegetables, herbs and spices, and some gelatin. If you do not think this sounds appetizing, you can always add your preferred mix-ins. While this recipe may be a bit unusual, it’s something that’s highly popular in Eastern Europe, and I encourage you to give it a try; you may be impressed by how delicious it is.

Why you will love this recipe 

• A festive Easter addition: Unlike all the other egg dishes, this one is unique. It may not be as popular now, but it’s an old-fashioned recipe I like to add to my Easter spread.
• Use up leftovers: Another wonderful thing about these eggs is that I only need a little bit of each ingredient, so I can use up leftovers from the night before. They don’t all have to be the same, either. So, I can put corn, peas, and chicken in one, and ham, pickles, and peppers in another. 
• Customizable: These are so versatile, I use different mix-ins, some I make just vegetarian, and to others I add meat.
• Showstoppers: Even though they are easy to make, they turn out to be showstoppers. The egg-shaped, glossy treats look like décor but are really delicious to eat.

What you will need

For the chicken broth

• Meat: I use just one organic boneless and skinless chicken breast because it has the fewest additives and preservatives. 
• Vegetables: I add a large carrot for a bit of sweetness, a yellow onion for umami, a piece of leek for a mild onion flavor, and a rib of celery for savory depth.
• Seasonings: Besides salt and pepper, I also add allspice to enhance the flavor with an aromatic, slightly sweet note similar to a blend of nutmeg, cloves, and cinnamon. Bay leaves infuse an earthy, herbaceous depth, keeping it from tasting flat. And fresh parsley brightens up the broth with a slight peppery taste.
• Thickener: To thicken the broth, I add 5 teaspoons of clear gelatin. 

For the filling

• Meat: I use chopped chicken breast, cubed imitation crab, diced ham, and chopped bacon to add a variety of flavors to these eggs. Any blend can be used in each egg. I like to use just 1 or 2 meats in each. 
• Vegetables: I like to use a variety of vegetables, including cubed celery, leeks, carrots, peas, corn, bell peppers, and dill pickles. 
• Seasonings: I also add some chopped parsley to give the broth some extra flavor and a pop of color.

How to make 

Cook the broth: First, I add all the broth ingredients besides the gelatin to a pot and cover it with 35 ounces of water. I cook it on low heat for about 50 to 60 minutes, seasoning it with salt and pepper to taste. 

Chop the filling: When the vegetables are still al dente, I remove them from the pot and let them cool before dicing them. When the broth is ready, I remove the chicken and let it cool before dicing it. 

Strain and cool: Now, I strain the broth through a sieve until it is clear and add the gelatin, stirring to dissolve it completely. Then, I let it cool while I fill the eggs. 

Sterilize the eggs: I make a hole in the wide end of each egg, pour the contents into a bowl, then sterilize them in a large bowl of boiling water, inside and out. As I take them out, I place them in the empty egg tray to keep them from tipping over while I fill them. 

Fill and chill: Next, I fill the eggs with veggies and meat, about ¾ to the top of the opening. I then pour the gelatin into the molds and refrigerate them for at least 4 hours. Serve and enjoy!

Expert tip

How to make a crystal clear broth

To make these eggs beautiful, they need to be clear. For that, the broth has to be crystal-clear too. That is why I always use organic skinless, boneless chicken breasts. I even rinse it off first just to be sure there is no lingering dirt. Then, I start with cold water to allow the proteins to release slowly, letting the chicken come to a gentle simmer. A rolling boil will emulsify fat into the water, which causes cloudiness. I also keep an eye on it, removing any scum or fat that rises to the top every 10 minutes. And never stir the pot. Finally, be sure to strain the broth through a sieve. I even do mine twice if it still looks cloudy.

More tips to consider:

• If I don’t have leftover peas, carrots, or corn to use as fillers, I just use canned vegetables. 
• Make it faster and easier by using store-bought broth. But be sure to get low-sodium broth, so it isn’t too salty.
• Sterilize the eggshells, inside and out, in boiling water before filling them to prevent bacterial infections.
• Use tweezers to fill the eggs, if needed, to prevent any shell fragments from getting into the filling.
• For extra-thick eggs, add veal knuckles to your broth. 

Recipe variations and add-ins:

• Make them sweeter: Instead of savory eggs, use clear gelatin or Jell-O without broth and chopped fruit for sweeter eggs. Try them with chopped apples, mandarin oranges, berries, and cherries.
• Vegetarian eggs: Instead of chicken broth, try using vegetable broth, and use agar-agar instead of gelatin. Just skip the meat in the fillings, too.
• Other fillings: Any kind of filling can be used in these eggs, from turkey and veal to broccoli and cauliflower. Seafood like shrimp and salmon can also be used. 
• Use those eggs: Since you already have the eggs, why not cook them and add them to the filling? They can be boiled, poached, scrambled, or chopped. 
• Add herbs: Some herbs are not only delicious but also decorative. Add a bit of thyme, basil, mint, parsley, cilantro, sage, or dill for extra flavor and décor. 

Serving suggestions:

These are fun to serve on a platter alongside deviled eggs to show off their stunning appearance. You may have people asking if they are edible or just for decoration, though. Make sure they know how yummy they are. I also like to serve them with some dressing and dips to try. Ranch dressing is a favorite with the kids, but I like mine with this sweet-and-tangy honey mustard sauce. But that all depends on what is inside them. 

These are perfect for brunch, too. I like to serve them with my rich, fluffy, and buttery brioche French toast, which everyone always loves. For those who want something more savory, my ham and cheese quiche is so meaty and cheesy, and it only takes me 15 minutes to prepare, so I love making it. Since it’s brunch, I serve my homemade mimosas, but I can make them with or without the booze. 

How to store leftovers:

• Refrigerate: I store my leftover jelly eggs in an egg carton in the fridge for 4 to 5 days.   
• Freezing: I do not recommend freezing these eggs.   

Frequently asked questions

More Easter recipes to try: