Use a thick needle to poke a hole (not too big) in the round end of the egg, immerse them in a bowl of water and vinegar for 15 minutes in order to remove bacteria and residue. Then wash them.
This is how you empty the egss.
Place the empty eggs in the carton they came in with the hole facing up. This makes your work easier and allows for more accuracy.
Cook each colored gelatin according to the instructions on the box, but, use only 1 cup of boiling water, so that the gelatin comes out firmer. Once it’s cold, pour each colored gelatin into a bowl.
To make the white gelatin, heat one cup of regular milk, pour it into the blender, with the condensed milk and the unflavored gelatin. Blend for 1 minute. Heat over medium heat for another minute.
Pour the gelatin through the little holes. Every time you add a flavor, refrigerate at least fifteen minutes. This step is repeated for each color until the egg is completely filled. Then refrigerate
Prior to serving, place them in a strainer and let them soak under warm running water for 30 seconds. This makes it easier to remove the shell.
Place the gelatin eggs in a glass bowl.