Jellied Eggs In Red Wine Recipe
Ingredients
| Eggs | 4 standard | |
| 1 packet unilavored gelatin | ||
| Cold water | 3 Tablespoon | |
| Juice of 1/2 lemon | ||
| Port wine | 1/2 Cup (16 tbs) | |
| 1/3 cup (80 ml) mushrooms, finely sliced (optional) | ||
| Almond Oil | 1/4 Cup (16 tbs) | |
| Mayonnaise | 1/4 Cup (16 tbs) | |
| Lettuce leaves | ||
Directions
– Boil eggs. Peel and set aside in cold water.
– Pour 3 tbsp (45 ml) cold water into a bowl. Add gelatin and let stand 5 minutes. Add lemon juice and wine. Heat in top of double-boiler until gelatin has dissolved. Add mushrooms, (optional).
– Lightly grease 4 small oval-shaped molds or 4 medium-size custard cups with sweet almond oil. Pour a thick layer of gelatin mix into each mold and chill until firm.
– Spoon a layer of mayonnaise over firm gelatin. Place hard-boiled egg in middle of each mold and pour the rest of the gelatin over egg. Chill until firm. Unmold jellied eggs and place on a bed of lettuce leaves.
– Pour 3 tbsp (45 ml) cold water into a bowl. Add gelatin and let stand 5 minutes. Add lemon juice and wine. Heat in top of double-boiler until gelatin has dissolved. Add mushrooms, (optional).
– Lightly grease 4 small oval-shaped molds or 4 medium-size custard cups with sweet almond oil. Pour a thick layer of gelatin mix into each mold and chill until firm.
– Spoon a layer of mayonnaise over firm gelatin. Place hard-boiled egg in middle of each mold and pour the rest of the gelatin over egg. Chill until firm. Unmold jellied eggs and place on a bed of lettuce leaves.
Chef
