Posted in Dish, Easter recipes

Jelly eggs

These beautiful and colourful jellied eggs are tasty and you would love to make and eat them , it is just fun.





Jelly eggs
6 eggs
1 ½ cups hot vegetable broth
4 Tbsp cooked corn
4 Tbsp cooked green peas
15 g gelatine
2 small sausage links, finely chopped
1 small bell pepper finely cut
Handful parsley leaves
Baking soda
Salt and pepper to taste

Make an medium hole in each egg. Pour out eggs and empty egg shells. In a big bowl with water and baking soda, put egg shells in it to sterilise for 15 minutes. Then, take out eggs shells and wash with tap water, let to dry.

For filling egg shells, first put parsley leave into the egg shell. Then 1 Tsp chopped bell pepper, then chopped sausages, corn and finally green peas. Pour 1 ½ cups of hot vegetable broth into gelatin, add pinch of salt and pepper. Mix well until gelatin dissolved.

Using a strainer to separate solid from a liquid. Fill each egg shell. Place them in the fridge for 4-5 hours. Then peel the eggs and VOILA , you have these wonderful jelly eggs


تخم مرغ های ژلی
این تخم مرغ های قشنگ و رنگارنگ مزه ی خیلی خوشمزه دارند و تهیه ی آنها کلی مفرح می باشد.


مواد لازم

شش عدد تخم مرغ

یک و نیم پیمانه عصاره ی سبزیجات

چهار ق غ ذرت پخته شده

چهار ق غ نخود سبز پخته شده

پانزده گرم ژلاتین

دو عدد سوسیس کوچک  ریز خرد و سرخ شده
یک عدد فلفل دلمه ی ریز خرد شده

نمک و فلفل به میزان لازم

بیکینگ سودار

طرز تهیه
یک سوراخ متوسط در هر تخم مرغ درست کنید و داخل آنها را خالی نمایید. در یک کاسه ی بزرگ مقداری آب را با بیکینگ سودا مخلوط کنید و پوست تخم مرغ های خالی شده رابرای 15 دقیقه داخل محلول سودا قرار دهید تا تمیز شوند. سپس پوست ها را زیر آب شیر بشویید و خشک کنید.
برای پر کردن داخل تخم مرغ ها – ابتدا یک برگ جعفری ته تخم مرغ قرار بدهید. روی آن 1 ق چ فلفل دلمه ی خرد شده – سپس سوسیس خرد شده- ذرت و بالاخره نخود سبز بریزید. 1 ½ پیمانه عصاره ی سبزیجات را روی پودر ژلاتین ریخته و کمی نمک و فلفل اضافه کنید. محلوی را هم بزنید تا ژلاتین حل شود. سپس با یک طوری مایع را صاف کنید و داخل تخم مرغ ها را با مایع ژلاتین پر کنید.
تخم مرغ ها را برای 5-4 ساعت داخل یخچال بگذارید تا خود را بگیرد. بعد از 5 ساعت پوست تخم مرغ ها را جدا کرده و ببینید چه تخم مرغ های قشنگ و اشتها بر انگیزی دارید.
نوش جان



Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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