Is eggs and jello a good combination??

Answer 1

no, but have you tried the oreo omelette?

Answer 2

there is something called a terrine that has eggs and other stuff in a gelatin base:

Here is an example


Chicken Liver Terrine
Terrine de Foie de Volaille

(Serves 8 to 10)


This terrine is easy and fast to make compared with other kinds of terrines. It is quite delicious and similar in texture to a goose liver paté. You may add chopped truffles to the mixture if you can afford it.

1 pound fresh chicken liver (trimmed of nerves)
1 medium onion, sliced thin (1/2 cup)
1 cup chicken stock
1/2 teaspoon salt, depending on the saltiness of the stock

Place all ingredients in a saucepan (do not use aluminum, or the stock will discolor). The liver should be barely covered with liquid. Bring to a boil, lower the heat, cover, and simmer for minutes, not allowing the water to boil. Remove from the t leave the liver in the poaching liquid for 10 minutes, then in through a colander. Reserve the liquid.

Cooked Liver

3 sticks soft sweet butter
1 1/4 teaspoons salt
3/4 teaspoon freshly ground white pepper
3/4 teaspoon good cognac
1/2 cup heavy cream

Place some of the liver-and-onion mixture in an electric blender. Add 1 stick of very soft sweet butter, some of the salt, pepper, and cognac and blend until you have a very smooth, homogenized mixture. Transfer to a clear bowl and repeat until all the butter, liver, salt, pepper, and cognac have been used. Place the mixture in the refrigerator for 15 minutes. Mix well with a wooden spatula and place again in the refrigerator for 15 minutes. Mix again. Meanwhile, whip the cream until stiff and gently fold into the pAt6 mixture. Pour the mixture into a nice earthenware terrine, cover with plastic wrap and refrigerate.

Aspic

The poaching liquid from Step 1, strained through cheesecloth or paper towel (about 1 cup)
1 envelope unflavored gelatin
1 egg white

Mix the gelatin with the broth. Beat the egg white with a fork for a few seconds and add to the liquid. Place on medium beat and cook until it comes to a boil, stirring constantly with a spoon to avoid scorching. As soon as the liquid boils (there will be a heavy crust forming on top of the liquid), strain through a double layer of cheesecloth or through a sieve lined with a paper towel. You should have about 3/4 cup of very clear liquid. Let the liquid cool.

Decorate the top of your paté with little pieces of truffle or red tomatoes and the green of a leek, blanched, or any vegetable cut-outs that will make the terrine attractive. When the aspic is cool enough and has the consistency of a heavy syrup, pour a layer on top of the paté. Let cool at least 4 to 5 hours before serving. Serve using a spoon, with thin toast.

Answer 3

Chilled Hard Boiled Eggs with Mustard and Strawberry-Kiwi Jello. On the same plate, not mixed.

Answer 4

egg is full of cholesterol. try to avoid. jello is artificial -- sugar in jello form. avoid both.try something else. anything natural like vegetables --steam them first and then dip them in a sauce...you will love them..they are healthy

Answer 5

. Yes, if you eat the eggs first.Because "there's always room for jello!" That was the old slogan.:)

Answer 6

potatoes and ketchup with cheese cheese and pickles salmon and gherkins sushi and ketchup apple and branston pickle (yum!) strangely adequate i admire all of those. and pancakes and peanut butter sounds great! i think of there are some greater that i've got tried that are fairly reliable. i'm often the human vacuum purifier in college.

Answer 7

Well they both have protein but jello has too much sugar.

Answer 8

ewwww noo..bad combo ok raw egg and jello is disgusting i mean..all that slime...boiled egg and jello ewwwwwww..that is just soo ewwwwwwwwwwwwwww.......ew

Answer 9

Hmm, only when you're pregnant. Yuck. Sorry.

Answer 10

Absolutely just mix them together and eat a way. yum

Answer 11

Actually yes it is ! it sounds disgusting but its very good!