Chicken Stuffed Eggs | Unusual Easter Recipe - WOW | Episode 4

This is my third episode of my Easter series. Milo says hello. Say hi. Say hi. He's very shy. He like knows when the camera's filming. He's like, no, I'm going to look the other way. So in the third episode, I want to show you how to make these crazy looking jello or let's say chicken jello eggs. It sounds funny and maybe a little bit weird, but I saw this method. In fact, it was recommended by one of the girls that follows me on Instagram. And she suggested i do this and i was like this is a really cool idea i'm gonna try it so i looked a lot into different inspirations and i actually did my own way i decided that i'll be using duck eggs instead of the normal chicken eggs because they're bigger so the eggs when they come out they actually look a bit better as they're bigger and a bit easier to handle and put the filling inside um it's not a difficult recipe just takes some time and it's a bit fiddly as you have to put lots of things inside but it's very very easy it looks fantastic it's very like unusual dish technically all it is it's a chicken broth with chopped up chicken and vegetables inside and yeah voila in a shape of an egg in in Latvia we call this kholodets or in Russia as well and this is just like a modern version of it and I just thought it was really cool and they taste really nice as well and they really make the table look so pretty and i thought this was a perfect must have easter recipe for you to try so i really hope you enjoyed this video don't forget to subscribe and give me thumbs up if you enjoy my video now let's get in a pot add your chicken thighs i'm using four but actually for this recipe you only need two i might as well have the chicken broth afterwards put some cold water and place it onto your stove and we're going to cook this for about 30 to 40 minutes you can add any spices that you like in your soup or chicken broth I'm adding some peppercorns and bay leaves and I'm also gonna add a carrot you want to cook this mixture on the low heat for about 35 to 45 minutes until your chicken is completely cooked and your carrot has softened then we're gonna sieve our broth to get rid of any bits that you might have in the soup and just leave it to cool down completely. In fact, it's better if you put it in a fridge to cool down until it's nice and cold. As I mentioned in my intro, I'm using duck eggs as they're much larger and just easier to work with. I'm just going to show you a chicken egg in comparison and you can see that it's much smaller, so that means it will be harder to work with. First thing we're going to do is tap only once onto the bottom of your egg and gently peel off the bits from your egg. You want to be really slow and very patient and careful when doing this and you don't want to make a super large hole. Just enough so you can fit your fillings in. Then you want to drop your egg into a separate jug. We're going to be using these eggs later. I'm actually going to show you how to make a duck omelette sort of egg roll so don't worry you're not going to be wasting these. As some of you know I have launched my online cooking school where you can learn how to make the most amazing cakes ever. I've got level one, two and three for beginners to advanced and you'll be able to learn the beautiful mousse cakes. You can also do this as a gift for somebody who loves cooking and baking. I think it's an awesome present and of course if you wanted to learn yourself. Each course has over 20 to 40 video lessons in there where I teach you all the skills, different cakes and unique designs. We also have a Facebook community group for all the bakers that join my course and you will have my unlimited support throughout teaching and learning. I really hope to see you in my online cooking school and if you have any more questions then leave the comments down below. You want to repeat the process with the rest of your eggs and just keep going around and peeling them off very very gently and we're gonna put these in a fridge for now once you have all your eggs done the next step is to wash them under just warm water so you want to wash them i actually put my finger inside and just made sure there's no sticky bits or anything in there and they're nice and clean so once they're done they should look just like that so you might want to just leave them for a few minutes to just dry out so for the fillings you can use pretty much anything you want but i found that this combination is the best so i'm chopping my carrot that i boiled together with my chicken just into small bite-sized pieces so you want to repeat that with the rest of your carrot then this part is essential as it just makes it look so pretty i've got some parsley you can also use coriander and dill and this is just to make it look nice and green and super pretty and so i'm separating enough amount for each egg so it just makes it easier when you start to decorate them i'm gonna do the same with lemon and i'm just gonna cut it in half and then into little quarters that gonna perfectly fit into my egg you can make them smaller or you can put two lemon pieces it's completely up to you next i've got my chicken so it has completely cooled down and i'm just gonna chop it up into nice small bite-sized pieces everything has to be small and similar size just like that so now here I've got all my ingredients I've got green peas I've got sweet corn all my vegetables chicken and a carrot next what you want to do you want to take your gelatin and add cold chicken stock inside mix it through and just leave it for about 10 minutes until it hardens so now here you can see my gelatin has hardened so I'm gonna place this in a microwave on to 10 seconds and I'm gonna do this three times so 10 seconds take it out mix it through another 10 seconds and 10 more seconds so basically total of 30 seconds then you want to add the rest well not all of your chicken broth maybe half of it into your gelatin mixture mix everything together make sure it's melted and it's good to go now we're going to start layering our eggs so the first thing i like to put is lemon as it's quite a big piece and a big chunk and it looks super pretty um as a first thing that you see so just put that inside and sort of stick that to the walls as you want to make sure the lemon and parsley sticks to your actual egg walls and then just feel free to use your imagination add your carrots your peas your sweet corn in any sort of way that you like what I usually do I add chicken right in the middle so then you know it's a chicken egg so technically you want a lot of chicken in there so and then you add more of the vegetables around the sides but yeah do add a lot of chicken inside make sure it's it's the main thing and no egg will be the same as there is no way you can make the same ones but you can make them similar and you know add more of this or less of that and just experiment and see how you like it so once all of your eggs are done you can see i've just sped up this method it takes a while but it's not hard at all trust me it's not even that long just quick process so ideally you want to place them back into the egg holder as it's just easier to to do them there and now take your chicken stock with gelatin and pour that inside each egg you want to do this gently and then pour it until it's completely full to the very very top it actually can fit in a lot of mixture you'll be surprised so just keep pouring until you see that it doesn't come out actually at the end and now these go in a fridge for several hours maybe four or six hours best overnight if you're not in a rush and there it is i've just opened it next day one egg has been disappearing uh so um the peel actually comes off really really easily you just take it off very slowly in the beginning uh don't damage the actual egg and you will see that the jello chicken jello has you know set and all the veggies are in there and it's not going to break but still be just very gentle when taking off the skin and basically you just need to repeat that with the rest of your eggs and once you've taken them off the shell uh it's best to sort of serve them straight away and eat them within you know one day or so as you know they're not going to look as appetizing anymore after a few hours or even one day as they will lose the sort of shininess and texture to it they're not gonna melt or anything but they're just not gonna look as fresh so i think this is a perfect decoration for the Easter table and you might want to peel them off just before serving the dinner or brunch or however you celebrate your Easter and there you go guys beautiful different uh chicken stuffed eggs uh in egg shaped form i think they look fantastic very colorful got yellow green carrots chicken in there um everything looks amazing now i want want to cut inside just to show you how it looks and there it is yummy i hope you enjoyed this video guys thank you so much don't forget to check out all my other Easter episodes bye