"Faberge" eggs
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Ingredients for 4:
4 (or 8, or 12) eggs
1 l broth
Gelatin pack
Fillings on your taste (descriptions are below)
Method:
Wash the eggs thoroughly, and drain.
Cut “a cup” from a blunt end with size about 0.5 inch, and pour the eggs in a cup (use them for other dishes). Let the shells warm to a room temperature, wash from inside slightly, and remove the films from inside of every egg carefully, if necessary.
Place every shell into usual container for eggs.