Sweet Egg Jelly

3 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m

“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.”

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Adjust Servings

Original recipe yields 8 servings



  1. In a large bowl, whip the eggs and sugar with an electric mixer until light. Gradually pour in milk, and whip until well blended.
  2. 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.

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Reviews (3)

Rate This Recipe


My grandmother made this for us when we were children. She added nutmeg to it and we ate it pour over toast.

kiss the cook

kiss the cook

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.



It was not very good. I tasted ok but my children 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 good. It was too watery. And the second time I kept it heating more to have less water, but still I wouldn't recommend it.

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Amount Per Serving (8 total)

  • Calories
  • 139 cal
  • 7%
  • Fat
  • 2.5 g
  • 4%
  • Carbs
  • 26.6 g
  • 9%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 82 mg
  • 27%
  • Sodium
  • 39 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Sausage and Egg Casserole


next recipe:

Alaskan Chocolate Scrambled Eggs