any fish roe is quite a useful product with an incredible amount of wonderful features, including and a high nutritional value.Caviar fish such as salmon, at all times was considered a delicacy worthy of extremely important people, it put up for royal receptions as a main dish.In those days not everyone knew how the salted caviar.The recipe was passed in the strictest confidence in dynasties cooks royal family and was considered the greatest treasure.
Given that the eggs and add to the soup, and fry, put in pies and as a filling, pickling is the most delicious version of its preparation and subsequent use.At high value of the product, many people are really interested in how to pickle eggs?Now it is not as difficult as it was a long time ago, because the recipes declassified long ago.
How to pickle eggs
The salting roe is no big deal, it does not require any special ingredients, as the best result is obtained using only salt or brine.Of course, you can add a bit of flavor through the bay leaf, peppercorns, vegetable oil.However, it is understood that the calf itself is very tasty product, and pickle it only needs to be used as a snack and to extend shelf life.If you use a recipe, which includes a kilogram of caviar and a few spoonfuls of salt, you get a great result.
How to pickle eggs - lightly salted variant.To do this, take the eggs of pike, carp and other similar fish mince.Make saline at the rate of 60-70 grams of salt per liter of water, to cool the solution to 60 degrees.This solution pour the eggs for 15-20 minutes.After the solution is drained, and put the eggs in a jar or other container for storing.Before serving, you can tuck a little vegetable oil and supplemented with chopped herbs.An excellent appetizer.
Of course, you can visit the nearest store and buy ready-made pickled eggs, but you have no guarantee that the production process was all done correctly.When it comes to red caviar, then its value is fully consistent with all of its beneficial properties.The goods that are purchased in stores, often found a huge amount of preservatives and other additives which can not exactly be considered useful.Purchase eggs in finished form is simply blasphemous to those who live in coastal regions that are rich in various types of fish.Saline caviar alone is an excellent option for this situation.
There are two methods: wet and dry.Let's look at the wet method.You need to prepare a high concentration saline, which will solitsya vyalitsya caviar or fish.If the solution emerges potato, it is suitable for pickling.The water should be boiled, add salt and sugar.After it cools, you can pour in the eggs, which had previously been released from the film.Put the dishes with these contents for several hours in the refrigerator.Water should be drained after two hours.Caviar is ready.In this form it can stand for several days.Keep it standing in a glass container in the refrigerator for several days.
How to pickle eggs dry method
Get rid of the films on the calf, then it should be in a bowl gently mix with the salt.For one kilogram of caviar must be quite a few spoonfuls of coarse salt.The mixing process is best performed with a wooden spoon.Put eggs in jars, close the lid tightly.As such, the eggs can be stored for up to two weeks.If the pot add vegetable oil, it will prolong the shelf life and improve flavor.
Bon appetit!
