What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7403773 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Eggs in Gelatin II


Eggs in Gelatin II
6 iron eggs, cut in half
5 Tablespoons pickled ginger, cut in thin slices
4 Tablespoons gelatin powder
3 Tablespoons sugar
1. Prepare twelve glass jelly cups or similar molds putting half an egg cut side down, in center and some ginger around the edge.
2. Mix gelatin with two tablespoons cool water and set aside for ten minutes until it swells. Then add one cup boiling water and stir until dissolved. Carefully pour some into each cup not dislodging the egg nor the ginger. Then chill, covered, in the refrigerator until set.
3. Very quickly dip one cup into warm, not hot water, then using a thin spatula, loosen the edge and flip over onto a serving plate. Quickly return to the refrigerator. Repeat until all are loosened and removed, then serve.
Note: If replacing iron eggs with preserved duck eggs, peel the eggs, then drop in boiling water for one to two minutes. Remove and dry the eggs, then make recipe as indicated above. No nutrient analysis provided as it depends upon which eggs and how many are used.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720