Eggs aspic of Spring
From French Lucyna Ostapczuk, resident of Skalados Tinos
Ingredients
4 eggs
100 gr carrots in cubes
100 gr peas
Chopped mint leaves
500 ml beef stock or chicken
Half a twig of rosemary
2 gr agar agar
How to prepare
With a spoon carefully break the eggs on top to open a hole of about 2 cm in diameter. Pour the egg contents into a bowl to use in another recipe and keep only the shells.
Wash them thoroughly and dry.
Boil the broth with rosemary and when it boils add the peas and carrots. Bring to a boil over low heat for 10-15 minutes. Remove them from the pan and drain.
We keep the broth in a saucepan waiting to cool. Then add the agar agar and stir vigorously with a whisk to dissolve. Put the pot on the stove and while stirring we bring to a boil twice.
With a spoon fill the shells of the eggs, the ¾ with peas, carrot, and mint and fill the rest with the broth.
Put the eggs in the refrigerator in the egg tray and leave it to form the gel and to cool thoroughly. Then remove the shells and serve our zele eggs on a dish next to our Easter eggs. All around decorate with arugula or stamnagathi.
Small secrets
To make the recipe easier we can use silicone forms
