Want to surprise your guests? Prepare jellied meat in eggshell. The appetizer will look original and festive at a festive feast, besides, it is very easy to prepare it.
Photo of the finished dish Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Delicious transparent jellied meat with horseradish or mustard - no one will refuse such a dish, even those who count every calorie. But not all housewives take on the preparation of jellied meat on their own, since it does not work for everyone and not always: it hardens badly, then it turns out muddy, then it is not quite tasty. Today I will tell you how to cook the perfect jellied meat, which can claim to be a culinary masterpiece.
In addition to learning how to cook the right jellied meat, I will also tell you its beautiful setting for the festive table - in the form of eggs. To give a new life to a familiar dish, you will need very little effort. It is enough to know a few secrets and you will be guaranteed success. The most difficult thing for a beautiful presentation of a dish is to collect the right amount of eggshell. But if you do not have time left to accumulate it, then you can arrange the snack in any other form. For example, in muffin tins, plastic bottles, glasses, shot glasses or curly vases. You can use everything.
- Caloric content per 100 g - 75 kcal.
- Servings - about 50 eggs
- Cooking time - 30 minutes for preparing food, 6 hours for cooking, 3-6 hours for hardening
Ingredients:
- Domestic rooster - 1 carcass
- Pork hoof - 1 pc.
- Onions - 1 pc.
- Carrots - 1 pc.
- Garlic - 5-6 cloves
- Bay leaves - 4-6 pcs.
- Allspice peas - 5-6 pcs.
- Salt - 2 tsp or to taste
- Ground black pepper - 1 tsp or to taste
- Eggshell - about 50 pcs. to decorate a dish
Cooking jellied meat in eggshell
1. Wash the rooster under running water. Remove all yellow grease near the tail. Then cut it into pieces. Wash pork ears and hoof well. Wash your ear canals especially thoroughly and scrape the legs with a sharp knife.
Pork ears and hoof help the broth to solidify without the use of gelatin. They impart viscosity and stickiness to the liquid. So, never forget to put them down. You can replace these products with a shank, shank or tail.
If you do not like rooster jellied meat, then you can use absolutely any meat: beef, pork, chicken, veal. Well, if you give preference to a bird, then it is advisable to use homemade and old ones, then the jellied meat will be especially tasty.
2. Peel and wash carrots, onions and garlic. Cut the carrots into medium-sized pieces.
3. Place the meat products in a saucepan, cover with water and bring to a boil. Boil for 15 minutes and drain the first water. This will make the broth clear. Then rinse the rooster, hoof and ear under running water. Put them back in the pan, add vegetables, bay leaves and peppercorns.
4. Fill everything with drinking water 3 fingers above the food and place it on the stove.
5. Bring food to a boil over high heat. When you see that the broth begins to boil, immediately reduce the heat to the smallest. Remove the resulting foam and cook the jellied meat for 6 hours. Season it with salt and pepper an hour before cooking ends.
6. Then turn off the jellied meat and leave it to cool for 1-2 hours. During this time, it does not completely cool, but all the fat will collect on the surface, which can be removed with a spoon. Then use a slotted spoon to remove the meat products from the broth and transfer them to a bowl. Remove all meat from bones, separate from cartilage, select skin and cut into small pieces. It is often recommended to add finely chopped cartilage to the jellied meat, so it will be denser.
7. Prepare the eggshell. To do this, make a hole in a raw egg from the thick end so that the shell remains intact, and pour the contents. Rinse the shell under running water, then place it with the hole down to glass all the liquid and leave it to dry completely.
8. Fill the prepared eggs with pieces of meat and pour the broth strained through a sieve or cheesecloth.
9. Send the jellied meat to freeze in the refrigerator for 3-6 hours. When it freezes well, break the shell and place the testicles on a dish.
See also the video recipe for making Faberge jellied chicken eggs:
