Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Gelatin | 1 envelope (7g) | 23 |
| Fruit | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 large eggs
- 2 envelope Knox gelatin
- 3 oz pkg. fruit flavored gelatin
- 1½ cups boiling water
Directions
To prepare egg shells, use large needle to pierce wide end of egg.
Tap needle to make a hole ½ inch wide.
Stick needle into egg to break yolk.
Empty eggs into a bowl.
Carefully rinse inside of shells and let dry thoroughly.
Combine unflavored and fruit gelatin in a mixing bowl.
Add boiling water and dissolve thoroughly.
Let cool 10 minutes.
Using a measuring cup, carefully pour gelatin mixture into egg shells.
Place in egg carton with hole side up.
Refrigerate until firm, five hours or overnight.
Surprise children by letting them peel the eggs.
For easy peeling, dip egg in warm water before peeling.
Category:World recipes
Category:Gelatin Recipes
Category:Easter Recipes
Category:Egg Recipes