Here is what you need for these Old Fashioned Jelly Eggs:For the broth:-Boneless, skinless chicken breast-Leek-Yellow onion-Large carrot-Fresh parsley-Celery rib-Bay leaves-Allspice-Salt and pepper-Water-Gelatin
Here's What You Need
For the filling:-Chopped chicken breast-Finely chopped parsley-Diced ham-Diced red bell pepper-Chopped dill pickle-Canned peas-Canned corn-Cubed celery-Cubed carrot-Chopped leek-Chopped bacon-Cubed imitation crab
Start by putting all the broth ingredients in a saucepan and covering them with water. Cook on low for about 50 to 60 minutes and season with salt and pepper.
Remove vegetables while they are al-dente and let them cool. Then, dice them into tiny cubes for the filling. Then, remove the chicken breast from the pot and dice it after it cools. Strain the broth through a sieve and add gelatin. Stir and let it cool.
Now, make a small hole in the top of the wide end of the eggs. Pour egg contents into a bowl to use for something else. Rinse with boiling water inside and outside of the eggshell. Make sure you remove the film from the shell.
Place the open eggshells back into the egg carton to hold as you go. Next, add the veggies and meat carefully to the inside of the egg only 3/4 full. Add the gelatin and chill for four to six hours. Break the shell and peel them before serving.