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Quail Eggs in Aspic

Healthy eating for food lovers! Simple and quick — and sure to impress your guests! One of the ways to serve quail eggs.

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Quail eggs in jelly
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 63 % 5 g
Fats 25 % 2 g
Carbohydrates 13 % 1 g
40 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

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  • How to make quail eggs in aspic: Soak the gelatin in cold boiled water. Then pour in the warm broth and bring it to a boil on the stove. Let it cool. Halve the boiled quail eggs lengthwise. Pour a layer of the aspic into a round mold and chill. On the set aspic, arrange slices of bell pepper, the eggs cut-side down, and some fresh herbs. Pour in more aspic and chill. Before serving, dip the molds in hot water for a few seconds, then turn them out onto a platter and garnish nicely.

Caloric content of the products possible in the composition of the dish

  • Sweet pepper - 27  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Gelatin - 355  kcal/100g
  • Salt - 0  kcal/100g
  • Quail egg - 168  kcal/100g
  • Broth - 15  kcal/100g

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