Wind up the eggs a little at the bottom and shake out the contents. Thoroughly clean the inside of the eggs and let them drain.
Prepare the jelly (not instant) with half a liter of water instead of half a liter of liquid, cool and fill into the eggs until overflowing and allow to solidify in the refrigerator. That goes well in egg cartons.
Then carefully peel off the shell and peel off the egg membrane. Serve nicely decorated with vanilla sauce or whipped cream.
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