Soak gelatine in chilled (ready) broth and leave to swell for 1-2 hours. Swollen gelatin put on the stove and heat until the gelatin is completely dissolved (do not boil). To prepare eggs: initially, when we start to assemble the shell with the blunt end make a small overschie, pour the egg, rinse the shells under a tap, put in a tray for storage and drying))) Make a hole in the shell a little wider so that the filler has quietly been.

For convenience, we use trays for the eggs. We begin to fill our eggs, krevetok, Selene, corn, peppers, peas, etc. while the eggs are filled. Then fill it with broth with gelatin and put in the cold to solidify.

After - clean them up like regular eggs, spread on lettuce leaves and our handsome snacks - ready!!!