"Jam", or red caviar from egg yolks

Oops, we think in one direction
In my opinion, this is the recipe of the week.

This cooking option and the name are much closer to the point.

And the appearance, right?

Yes, not the right word

Right now HP will sweep all the eggs off the shelves

Larissa, thanks for the answer - really, I didn't see how to rinse, because I was in a moderate culinary shock)) By the evening, I left and charged the yolks ... I'm waiting An hour has passed, I really want to dig out and try, but an anecdote about potatoes and the Chinese restrains impulses))

Yeah, it's better to be patient. And even, perhaps, more than three hours - then the yolks will be even denser. Although many people like it when they are slightly liquid in the middle.

Larissa, you can't keep up! Thanks for the idea! Delicious!

[Myha]

Delicious!

I liked it too Myha? I'm glad ! Thank you !

Do not forget to demand the Nobel Prize for the discovery of a new species of whales - not viviparous, but spawning.

No, these are not found in nature, I will bring these out myself - a small whale, spawning!

Larisa, why did you change the name of the recipe? It became kind of boring and gray :-( I would not have paid attention to it, if not for the former name "Jam" from yolks. "Intrigue! Now I made a report, the yolks lay for about 5 hours in a salted mixture. bright, Although the yolks themselves were of medium brightness.

Came across a recipe .. no words.
I will definitely try to do it one of these days.
My daughter doesn't eat eggs well ... maybe it will. And adults will certainly not refuse.

[false]

Larisa, why did you change the name of the recipe? It has become kind of boring and gray

and the word false somehow

Affiget! Cho only the people will not come up with !!!
Larisa, thank you very much for posting such original recipes! Well, I couldn't even imagine that this was possible! Although I will hardly use this recipe (we are somehow indifferent to caviar, we prefer "fish meat" to "fish eggs"), but here is your recipe for my friend, who loves caviar very much.

In my opinion, you should add "Specialist for original recipes" to the "rank" "Specialist in gadgets" in the "table of ranks"

[false]

and the word false somehow

but I didn't even realize that the name had changed)))
For some reason, I immediately realized that this was the "same" theme, and did not think that it had a different name last time.

You can also call it "anti-crisis"
Larissa, do you need a lot of fish oil? I only have capsules now. I haven't bought a liquid one for a long time, even a lemon one doesn't want to drink mine.

What, leave the former? Anya approved ... Okay, I'll fix it again!

[a]

Ok, I'll fix it again

And don't fix it anymore, I Pasawa like it more

[a]

And don't fix it anymore, I Pasawa like it more

[variety]

Oh, what a thank you, friends, for being interested, for not only dropping in, but many have already prepared and approved!
variety, special thanks to you, very nice! By the way, you abstract from the analogy with caviar, if a family eats eggs, then still try to cook, without saying that it looks like caviar! This is delicious in itself!

[dopleta]

dopleta, I'll try to "joke" somehow!

Well, this is a matter of taste. If caviar is to your taste, and jam by name. Let's leave the name to the author of the recipe. The word "false", of course, evokes the wrong associations, but in my understanding - this is not jam. But the recipe is not mine either, so my opinion here is twenty-fifth.

[Fotina]

Fotina, about fish oil. I got an idea about him when I was cutting yolks.They are insanely sticky! Stick together instantly! So I thought - maybe add olive oil? And then immediately the thought of fish oil came! I added a little less than a teaspoon for two yolks. I don't know how it is from the point of view of medicine, but you can always come up with something alternative - like vegetable oil and herring ...

[selenа]

The word "false", of course, evokes the wrong associations,

Correcting for the last time! selenа, sorry !

I fix it for the last time

If you will, I would use the alternative "alternative" Or playful "whale"

The recipe is still only in the bookmarks, but what idea came to my mind - if you beat the yolks with a whisk, put them in a pastry bag and squeeze them out in small drops onto the sugar-salt mixture? If the droplets are soaked and remain in a granular form, then the recipe can be safely called "Egg Yolk Caviar".

[Laris]

Lariswhat to do with proteins, yesterday I tried "Pavlova in Borok", it didn't work out, some wet marshmallow, but I also realized that I could not master so much sweet, but I can eat caviar-jam every day, now even medicine has allowed 1-2 yolks a day

I propose one name: "Passed" caviar from the yolks of chicken (maybe quail) eggs.

if you beat the yolks with a whisk

Yesterday I put the yolks on a mixture of salt and sugar, then pierced them and poured them on top with more mixture, today I could not wash off the crystals, I had to soak them in cold water, it still crunched on my teeth, and when the yolk was whole

[Laris]

Lariswhat to do with proteins, yesterday I tried "Pavlova in Borok", it didn't work out, some wet marshmallow, but I also realized that I could not master so much sweet, but I can eat caviar-jam every day, now even medicine has allowed 1-2 yolks a day

I'm not Larissa, but I like this cookie "Cookies to forget about" link under the spoiler

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=161380.0

Try it, maybe, and you will like it.
(Larissa, sorry for bringing someone else's link in your topic)

Yesterday I put the yolks on a mixture of salt and sugar, then pierced them and poured them on top with more mixture, today I could not wash off the crystals, I had to soak them in cold water, it still crunched on my teeth, and when the yolk was whole

Maybe you need to take Extra salt and icing sugar.

looking for one name:

aha - we will invite an Indian for consultation, he will tell us = chicken yolks sprinkled with sugar and salt soaked in the cold similar to jam with pressed caviar flavor cooked at sunset under the sound of rain = her, the original name was intuitively correct

The recipe is still only in the bookmarks, but what idea came to my mind - if you beat the yolks with a whisk, put them in a pastry bag and squeeze them out in small drops onto the sugar-salt mixture? If the droplets are soaked and remain in a granular form, then the recipe can be safely called "Egg Yolk Caviar".

This idea occurred to me even earlier, but Larisa rejected it because of the consistency. Although I offered to squeeze out salted ones. Simply whipped liquid yolks will spread, will not keep a spherical shape.

[Laris]

Lariswhat to do with proteins, yesterday I tried "Pavlova in Borok", it didn't work out, some wet marshmallow, but I also realized that I could not master so much sweet, and I can eat caviar-jam every day, now even medicine has allowed 1-2 yolks a day

Nagy, we have a recipe for bread with proteins. My mother only recognizes this in the form of baguettes. I'll insert it right now.
https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=183.0

chicken yolks sprinkled with sugar and salt soaked in the cold similar to jam with pressed caviar flavor cooked at sunset under the sound of rain

on the 20th lunar day under the canopy of a cactus flower

Today I looked through the contents of the refrigerator and found an un eaten egg that was lying in a hermetically sealed container.Something I liked today even more than yesterday.
Conclusion: the already washed caviar can be left for another day in a hermetically sealed container in the refrigerator.

[dopleta]

dopleta, Larissa, today we also tried jam-caviar. Thank you for such an unexpected recipe.
Overnight the yolks stood in the refrigerator in a mixture of salt and sugar 3 to 2. One yolk burst, salted too much. I decided that it would be better entirely. For breakfast, I smeared yolk on bread, gave it out for a sample without a name, my tasters themselves said that it looks like caviar and also sticks to the teeth. Everyone liked the taste. I went to think where to attach the squirrels.

[Ira]

this is the idea that came to mind

Try it, Ira... But I already hid the tambourines for dancing far - I really like it.
Nadia, I already wrote about proteins, somehow I manage to dispose of them in a variety of ways: cookies, batter, soup dressing (stirring intensively, pour slightly whipped proteins into the boiling soup in a thin stream). In addition, if a recipe requires several eggs, then everything that is more than one, I will compensate with proteins alone.

(Larissa, sorry for bringing someone else's link in your topic)

Do not apologize, everything is on the topic, especially since I also bake these cookies. And come on "you", eh?

need to take extra salt

I just take it, and from me, Nadia, the pierced yolks were washed off once!

my tasters themselves said that it looks like caviar and also sticks to the teeth.

Thank you, Marina!

Do not apologize, everything is on the topic, especially since I also bake these cookies. And come on "you", eh?

I am a consonant (the main thing for me is not to forget, otherwise, because of my "ceremonialness", I strive to "pump out" you, if anything, correct me)

The main thing for me is not to forget

I can do that too !

I can do that too !

Welcome to our sclerotic group! In total, there are already two faces in it

now even medicine has allowed 1-2 yolks a day

This is for men! They always could!
And women over 25 are recommended 1 yolk per week (except during pregnancy).

[Laris]

Laris, in the video, which at the beginning of the post (if you watch it to the end) there is another recipe for similar yolks, their aunt makes with a poodle on gauze and pasta (I realized that miso), the Japanese generally have "the topic of yolk is well revealed"

[Premier]

Premier, It's a Man Man's World

the Japanese generally have "the theme of the yolk is well disclosed"

Yes exactly. I remember making some interesting Japanese yolk dessert. I will try to open it. It's also a very original piece.

[Larissa]

Here is my report - on both "jam" and "whale eggs"
Both were very tasty and I liked them. The yolks dried in a 1: 1 ratio all night, the middle did not "froze" to the end.
I made batter for fish from proteins.
I love these experiments. Larissa, thanks again, I will repeat it more than once.
By the way, I also made a Japanese dessert - Tyakin Sibori was called, there are green peas, sugar and boiled yolks, and everything is grinded, and then twisted into a knot with gauze. It turns out two-color "cakes"

[Irina]

Hurrah! Here is another adherent of yolk jam in our company!

thanks again, I will repeat it more than once

This is for you, Irina, thanks for the embodiment of the recipe and such nice words! And as for the dessert - I already found it myself and was going to make it. But I still always add a pinch of salt, as in almost all sweet dishes. Like sugar in salted ones.

[Laris]

Laris, and I figured out how to call these yolks - candied fruits! In any case, those that are kept in the backfill for a couple of weeks.

candied fruits!

Well, yes, you can also use salted dried apricots.

I also did it with thanks late at night)) and in the morning I enjoyed a tasty treat. made in molds for boiling eggs. to the bottom I mixed 1 tsp. salt and sugar - yolk - and again the same mixture. failed remarkably. there was almost no liquid. one yolk burst on transfer to mold. I liked this one better. was spicier, chtoli. and further. it definitely looks like fish roe.but not for red, but for caviar from dried roach. density, color, taste - one to one. only no smell)

[Natkamor]

In cooking tins? Oh, how interesting Natkamor... I have them. And it turns out that sugar and salt are consumed much less, but at the same time everything sank well overnight? Great! At least on cheap salt, let us save! Thank you for cooking, for sharing your impressions and for approving the recipe!