Soak gelatin in water.
Made holes in the eggs of a wide edge.
Approximately 4 cm.
Cut figures from cooked carrots and pork.
Gelatin pour in stock and heat on medium flame until completely dissolved.
Cool down a bit.
Place eggshells in egg cups, whole up.
Put peas, figures from pork and carrots in whole.
Pour stock and put in fridge for a couple of hours.
You can combine different variations -
add greens or sweet corn, replace pork at chicken,
or made vegetables without meal and with vegetable stock.