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Jellied Eggs In Red Wine

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  Eggs 4
  Unflavored gelatin 1 Tablespoon (1 Package)
  Cold water 45 Milliliter (3 Tablespoon)
  Lemon juice 1 1⁄2 Tablespoon
  Red wine/Port wine 125 Milliliter (1/2 Cup)
  Mushrooms 80 Milliliter, finely sliced (1/3 Cup)
  Almond oil 60 Milliliter (1/4 Cup, Sweet Almond)
  Mayonnaise 60 Milliliter (1/4 Cup)
  Lettuce leaves 6

–  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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1437 Calories from Fat 1137

% Daily Value*

Total Fat 127 g196%

Saturated Fat 15.5 g77.3%

Trans Fat 0 g

Cholesterol 888.8 mg296.3%

Sodium 610.8 mg25.4%

Total Carbohydrates 11 g3.8%

Dietary Fiber 1.7 g6.7%

Sugars 3.9 g

Protein 41 g82.9%

Vitamin A 108.4% Vitamin C 38%

Calcium 14.1% Iron 26.4%

*Based on a 2000 Calorie diet


Jellied Eggs In Red Wine Recipe