Boiled egg and boiled jellies recipe from the cookbook “Boiled Jellies”
A boiled egg with a jellied topping and a boiled egg with jellying is a very popular dish.
Boiled eggs can be eaten as a dip, scrambled, as a salad or in a croissant.
This recipe is from the book “Boiler Boiler Boil Pop”, and it’s easy to make!
The recipe calls for a cup of water and a few tablespoons of honey, but you can use whatever sweetener you like.
The idea is to make it a bit sweeter.
It doesn’t need to be a complicated dish, and it can be done in a few minutes.
Start by making a little bit of the honey in the pot.
Let the honey evaporate, then add the water and stir it together.
Let it cook until the honey is evaporated and the honey turns a darker color.
Let that cool down and then add a little more honey to the honey mixture.
The honey is going to add a wonderful caramelized flavor to the egg, and you can add some more honey if you like it that way.
Next, add the cooked jellie to the boiling water.
You can use a small spoon to make sure it’s all well combined.
Let this cook for about two minutes, and then stir it in with the jelliness.
The jelliciness will keep the eggs from sticking together.
This will keep them nice and crisp, and the eggs will keep coming out clean and crisp.
If you add a bit more honey, the jello flavor will mellow out.
Serve warm, or cold.
Recipe Notes If you like the taste of caramelized honey, you can serve the eggs as a dessert instead of a dip.
Just take a bite and see how it tastes.
The texture will change depending on how much honey you add.