WGN Morning News’ Robin Baumgarten is trying her hand at cooking once again — and whips up a retro recipe for Easter Bake Jelly Eggs.
- 6 eggs
- 1 1/2 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
- to taste Salt and pepper
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 sterilize for 15 minutes.
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.