JELLO EGGS RECIPE + HOW TO MAKE EASTER EGG JELLO MOLDS
Want to make Jello eggs for Easter but you can't find the coveted vintage Jello egg molds? Fear not, your Easter party is safe - today I will teach you the perfect Jello egg recipe and how to make Jello eggs yourself, no egg mold required!
Provided by Marissa
Time 3h20m
Number Of Ingredients 3
Steps:
- How many packs of Jello you need will depend on the size of your eggs and how many eggs you wish to make. See the post for more details. I used 3 boxes.
- Use 1 cup of boiling water for each one 3 oz pack of Jello.
- Pour the dry Jello into separate bowls for each color.
- Bring water to boil. Measure out 1 cup of boiling water and pour it into the dry Jello mix, stirring for two minutes until fully dissolved.
- Repeat for each color of Jello.
- Allow the Jello to cool for 5-10 minutes. Using 10 ml plastic syringes, fill the jello egg molds until all the liquid jello is used up.
- Refrigerate for 8 hours or overnight (overnight preferred). Run the plastic eggs under warm water for 10-15 seconds to release the Jello and remove the Jello eggs carefully from the egg molds
- Serve.
Nutrition Facts : Calories 106 calories, ServingSize 1 egg
EGGS IN A BASKET
Super easy and fun to make.
Provided by ShannaleeLV
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h3m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a large 6-cup muffin tin with cooking spray.
- Mix potatoes, melted butter, salt, and pepper together in a large bowl.
- Divide potato mixture among muffin cups. Press to create a thin crust over the bottom and up the sides of each cup.
- Bake in the preheated oven until edges are a light golden brown and potatoes are tender, about 30 minutes. Crack an egg gently into each cup. Continue cooking until egg whites are set and yolk is runny, about 6 minutes. Remove from the oven; cover eggs with provolone cheese.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Toss prosciutto with maple syrup and pepper in a small bowl. Spread out on a small baking sheet lined with aluminum foil.
- Place muffin tin and baking sheet under the preheated broiler. Broil until cheese is melted and prosciutto is crisp, about 1 minute.
- Transfer egg baskets to a serving plate. Chop prosciutto and sprinkle on top.
Nutrition Facts : Calories 398.6 calories, Carbohydrate 34.5 g, Cholesterol 230.4 mg, Fat 21.8 g, Fiber 4.1 g, Protein 17.1 g, SaturatedFat 11 g, Sodium 625.2 mg, Sugar 3.2 g
JELL-O EGG JIGGLERS
Don't put all of these JJELL-O Egg JIGGLERS in one basket! You'll want to share these deliciously colorful and fun JELL-O Egg JIGGLERS for Easter or your next event. Try out with various colors and enjoy the fun in making these, eating them or decorating with them!
Provided by My Food and Family
Categories Recipes
Time 3h10m
Yield 12 servings, 1/2 egg each
Number Of Ingredients 3
Steps:
- Spray insides of both sides of egg mold and along rims with cooking spray. Close mold, matching up rims of egg halves. Snap each of the 6 individual egg halves together until each egg is firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill-side up, on tray.
- Add boiling water to gelatin mix in large bowl; stir 3 min. until completely dissolved. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to top of egg shape. (Any remaining gelatin mixture can be poured into custard cup.)
- Refrigerate 3 hours or until firm. Open mold using a dull flat knife to gently pry between the halves of each egg. (Do not pull on the handle.) Turn mold over and shake gently to unmold eggs. Keep refrigerated.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
JELLO EGGS
Kids love these jello eggs.
Provided by Nancy Potter
Categories Other Snacks
Number Of Ingredients 2
Steps:
- 1. Lightly spray egg mold with non-stick cooking spray. Snap mold together and set it on a small tray to catch any spills. Combine jello and boiling water together; stir for 3 minutes until the jello is completely dissolved. Slowly pour mixture into 3 whole eggs (or 6 halves). Repeat as many times as you like, with as many jello flavors you like, until all your eggs are filled. Chill for at least 4 hours.
- 2. When you're ready to unmold the eggs, slowly pry the mold halves apart (I use a butter knife to gently coax the halves apart). Using a sharp chef's knife, cut the eggs in half lengthwise using one continuous motion. Next use a melon ball tool to make a well in the large end of each egg half.
- 3. Vanilla Filling (makes enough to fill about 24 egg halves) 8 ounces cream cheese, room temperature 1/2 cup sugar 1 teaspoon vanilla 1/8 teaspoon salt 1/2 cup heavy cream
- 4. Cream together the cream cheese, sugar, vanilla, and salt until smooth. Add the heavy cream and whip until stiff peaks form. Put the cream cheese filling into a pastry bag that has been fitted with a star tip and pipe the filling into the egg halves. Chill until service.
- 5. Note: To fill the jello eggs with cream cheese filling more than 6 hours ahead of time, add a packet of Whip It to the cream cheese filling mixture when you add the heavy cream.
JELLO EGGS IN A BASKET
When the Jello egg mold came out years ago, I had the ambition to create this for my then 5 yr old. While this is not culinary magic or challenging, it is very cute for the short people who love the Easter Bunny.
Provided by kimbearly
Categories Gelatin
Time 1h30m
Yield 4-8 serving(s)
Number Of Ingredients 3
Steps:
- Your will also need: Jello eggs--2 sets---follow instructions on box and use the free mold.
- Use various colors and flavors.
- Make Jello eggs per instructions that come with the mold.
- Chill overnight.
- Mix coconut, in a ziploc, with 1 drop green food color.
- Shake to bits-- if not happy with grass green color,add 1 drop and shake till pleased with results!
- Spread Cool Whip thickly over the edges of a plastic or glass bowl.
- Sprinkle green coconut over Cool Whip.
- Add chilled, jelled eggs at last minute before serving--kids love it!
Nutrition Facts : Calories 547.8, Fat 47, SaturatedFat 40.9, Sodium 38.8, Carbohydrate 32.9, Fiber 4.6, Sugar 28.2, Protein 3.4
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