Here’s the perfect example of following recipes to a tee: if you don’t, you’ll get one jell-o-y mess on your hands; if you do, you’ll have brilliant Easter treats that you can flavor and color to your liking.
I was contemplating making these with a twist– how does Vodka Jell-o Easter Eggs sound? Perhaps not for Easter brunch, but this recipe can definitely spiked.
Whatever you do, don’t short cut this recipe and use the powdered Jell-o brand (or similar). The consistency in the pre-packaged gelatin is too soft, and it won’t set firm enough. You’ll see later on what I mean.
Instead, opt for the gelatin powder (or sheets). This way, you can control the consistency and flavor, and you’ll have brilliant results.
- Eggs ( as many as you would like filled)
- Knox Unflavored Gelatin ( 1 package fills about 2 eggs)
- Fruit Juice (flavor as prefered)
- Food Coloring (optional)
- Using a blunt object, pierce the top of the eggs, creating an opening 1/2″ diameter wide. Tilt the eggs to pour out the yolks and egg whites. Using a light dish detergent, diligently wash out the inside of the eggs using hot water. Spend extra time washing the eggs out to be safe!
- At this point, once the eggs are hollow, you can color them using food coloring (2 cups water, 5 drops food coloring,+1 tbsp vinegar) and allow them to dry completely.
- Follow the directions on the Knox Gelatin package, substituting juice for water as desired. Use only 3/4 the liquid the recipe calls for, so you have a firm setting gelatin. You might need to play with the recipe and setting times as I did. For me, using only 3/4 of the liquid amount had a perfect consistency and hold inside the egg shells. [substitute 1/2 the liquid amount for alcohol if you are trying to make Jell-o shooters)
- You can further color the gelatin with food color if desired. Pour the gelatin into the hollow eggs, and refrigerate until set. If you want to layer colors, simply fill half way with one color, set the gelatin, and pour a second color on top, and set again.
I made a few mistakes when I made this recipe: Firstly, I used the jell-o straight out of the box, and while it tasted delicious and was simple to make, the consistency was too soft for the egg shape. I even halved the water amount, and again, it was too soft to hold shape.
Secondly, I thought I could cut a few minutes off the set time. I was impatient, and started to open the eggs 45 minutes after I poured the gelatin in them. What I found was that the outside was a little too soft, and when I peeled the eggs, the gelatin came off with it. I didn’t have this problem with the eggs that I left to set for 4+ hours. Don’t rush the process
The third mistake that I made was that I colored the eggs after I poured the gelatin in them. Ugh, what a mess. The directions were revised to color the eggs BEFORE you pour the gelatin in.
With these minor adjustments, your eggs will turn out wayyyyyyyy better than mine. Happy Easter.