Sweet Egg Jelly

Rating: 4.17 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This family recipe was almost lost, thankfully a cousin remembered it. This is a creamy jelly, that goes well on biscuits, or just use for dipping.

By HEARTOFJABEZ
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • In a large bowl, whip the eggs and sugar with an electric mixer until light. Gradually pour in milk, and whip until well blended.

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  • Heat the egg mixture in a skillet over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. This will take 15 to 20 minutes. Remove from heat immediately. If it becomes solid, it has over cooked.

Nutrition Facts

Per Serving:
138.8 calories; 3.4 g protein; 26.6 g carbohydrates; 72.2 mg cholesterol; 38.8 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

ClaudiaB
Rating: 4 stars
11/16/2007
My grandmother made this for us when we were children. She added nutmeg to it and we ate it pour over toast. Read More
Helpful
(4)

Most helpful critical review

molood
Rating: 1 stars
10/23/2016
It was not very good. I made this for some kids but the kids didn't even taste it. It smelled bad so I added a little vanilla to make it better but then still the look was not so pleasant. It was too watery. The second time I made this I kept it heating more to have less water but still didn't turn out well. I wouldn't recommend it. Read More
Helpful
(4)
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
ClaudiaB
Rating: 4 stars
11/16/2007
My grandmother made this for us when we were children. She added nutmeg to it and we ate it pour over toast. Read More
Helpful
(4)
molood
Rating: 1 stars
10/23/2016
It was not very good. I made this for some kids but the kids didn't even taste it. It smelled bad so I added a little vanilla to make it better but then still the look was not so pleasant. It was too watery. The second time I made this I kept it heating more to have less water but still didn't turn out well. I wouldn't recommend it. Read More
Helpful
(4)
ClaudiaB
Rating: 4 stars
11/16/2007
My grandmother made this for us when we were children. She added nutmeg to it and we ate it pour over toast. Read More
Helpful
(4)
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kiss the cook
Rating: 5 stars
07/20/2010
this was a fantastic recipie. I tried it out and the kids loved it. It was a bit to sugary for my tastes but kids apperently don't notice those kinds of things and even love the added sugar. This is an amazing recipie to share with younger family and kids and most sugar disliking parents can at least suffer through it. It is somewhat an aquired taste so don't knock it after the first bite. What I have heard suggested most though is a bit less sugar. Read More
Helpful
(3)
Brian
Rating: 5 stars
12/05/2018
If you cook it right on low heat 340 for 15-20 mins it s amazing with flaky biscuits Read More
Tammy Lynn
Rating: 5 stars
04/11/2018
I'm not sure what this is supposed to be like but I liked it! It was like a custardy pudding or similar to the consistency of lemon curd. I didn't think it was too sugary. I used it on a plain English muffin and it would be great on plain toast or biscuits. You might want to cut the sugar back if you're using for waffles or something sweeter. I was tempted to add vanilla and/or nutmeg but it smelled great while cooking so I decided to just make it as stated. I wonder if the negative review on here was meant for the other egg jelly recipe on this site as there is no water in this recipe and this recipe is very creamy even before cooking. I cut the recipe by 1/3 and used a whisk instead of an electric mixer. I cooked it in a small non-stick skillet--make sure you keep the heat low and keep stirring. Mine was done at 15 minutes. Read More
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