Turn yourself into a kitchen artist by making these beautiful Fabergé inspired eggs. For those who don’t know, these eggs were precious objects made by the Fabergé jeweller in the 19th century.
This is an original starter that will not fail to seduce your guests.
Ingredients (for 6 persons)
- 6 Columbus eggs
- 1 cooked chicken breast
- 1 small can of corn
- 1 small can of peas
- 1 carrot
- 1 and a half sachets of agar agar
- 1 chicken stock cube
- 75 cl water
- flat parsley
- salt and pepper
Preparation
- Prepare 75 cl of chicken stock and cook the peeled carrot in it. Set aside.
- Take the first egg and make a hole in the widest part of the egg with a knife. Empty the white and the yolk and keep them for another recipe (see our tip for conservation below). Repeat the same operation for the other 5 eggs and put them back in their egg box with the hole facing upwards to avoid breaking them. Then put the eggs in a bowl and pour very hot water over them to clean them well. Put them back in the egg box to dry.
- Prepare all the ingredients that will fill your eggs: dice the carrot and chicken, drain the corn and peas, and remove some of the parsley leaves. Using tweezers or a small spoon, first place a parsley leaf in the bottom of the shell, then all the other ingredients, alternating between them, all the way to the top of the shell.
- Return the stock to the heat. In a bowl dilute the agar agar with a little of the stock and pour it into the stock pot. Mix well. The jelly is ready to be poured into the eggshells. Fill the shells to the top. Put in the fridge for 30 minutes.
- Take the eggs out of the fridge and gently peel them. They are ready!
Columbus tip
Depending on the time you have available, you can use fresh vegetables or a can of mixed vegetables.
