Jelly Eggs

Preparation:

Preparation: Prepare the jelly following the instructions. Pour a light layer of it on the bottom of porcelain molds or casseroles. Place in the fridge and let it solidify. Arrange a sage leaf on each layer of gelatine and veil again with a spoonful of gelatine and place it back in the fridge. Bring a small pot of water to the boil, add salt and vinegar. Reduce the heat, shell one egg at a time and cook them for about three minutes. Dry them on a tea towel and then place them in their respective molds, cutting out the excess egg white. Pour the remaining gelatin over the eggs and let it solidify in the fridge. Before serving, unmold the eggs onto a serving plate and decorate with lemon peel strips.