Collagen aspic with chicken and egg

Today will be nice … 🙂 – because for a pretty complexion.

  • 1 l of broth
  • meat from the broth ( boneless)
  • 1/2 of carrot from the broth
  • 1 parsley from the broth (or other vegetable of your choice)
  • 4 tablespoons of agar- agar* or eco gelatine
  • 1 tablespoon of apple vinegar
  • 1/2 cup of peas
  • 1 hard boiled egg

I wrote about collagen yesterday. Be sure to read before cooking 🙂

Collagen is the main protein of connective tissue and among other things it is responsible for the elasticity of the skin and its disappearance results in the formation of wrinkles.

My suggestion for protein-fat breakfast is aspic, prepared on the basis of a broth, it is a source of  collagen.

I used agar – agar for the preparation.

What is it?

The so-called “sea gelatine”, which is produced from the Rhodophyta . It is a rich source of iodine, selenium, potassium, calcium and magnesium.

Collagen aspic with chicken and egg


Take out the vegetables from the broth and cut them into slices or triangles. Split the meat and place it in a separate pot. Add meat and vegetables along with peas. Add agar agar and mix well with a fork or egg whisk. Cook for about 3 minutes on medium heat. Pour the mixture into cups, add sliced ​​egg  and laid them on top. I put it in the fridge for about 4-5 hours.

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