filirina
Wow, Larisaaaaaaa ..... already salted! Let it stand all night. We'll try it for breakfast tomorrow.
dopleta
I'm waiting, Irochka! Now we can say: I do not hope, but I am sure that you will not be disappointed!
Vasilica
Wow, what an unusual recipe! Larissa, as always - on the spot!
I'll go and see what eggs my husbands bought (while my daughters and I were hanging out in Moscow), if more or less fresh, then I'll pickle ...
It's a pity, karma is not allowed to change
dopleta
Quote: Vasilica
Karma is not allowed to change
And me ! So that's where you were! I miss you !
Helen
did .. did not understand ... and how much cholesterol is in them?
Irgata
Quote: Helen3097
and how much cholesterol in them?
cholesterol in the yolks is the most useful = God came up with eggs so that we don't die in the forest, if you don't eat a lot, and you don't eat much, although we dream of fish eggs with spoons and spoons and on butter
Crochet
Girls, I'm confused, so how long is the optimal time to keep the yolks in the sugar-salt mixture?

Larochka, your opinion, as an author, would love to hear ...
Wildebeest
Crochet, Inna, initially Larisa gave a recipe, where she indicated that it was necessary to dry for 3 hours. I did not have the opportunity to dry for 3 hours, I left it overnight. I got a wonderful result. One of the eggs was not eaten, I put it washed in an airtight container, in which the eggs remained for about 12 hours and also remained normal. It's up to you: to stand for 3 hours or put in the refrigerator overnight.
dopleta
Quote: Krosh
Larochka, your opinion
Innochka, after three hours the "jam" is ready for spreading and absorption. But if you want to get a drier spread, then it makes sense to hold the yolks in the mixture longer. It will be tasty in either case.
kirpochka
Larissa, Thanks for the wonderful recipe ... Vera did it. The yolks were dried at 10-11 hours .. I washed it in the refrigerator ... I savored it in the morning ... Very tasty !!!
dopleta
Quote: kirpochka
Delicious!!!
Thank you, Natasha, I am very glad! And this morning we once again had a delicious "caviar" breakfast.
Wildebeest
Quote: dopleta
And this morning we once again had a delicious "caviar" breakfast
Larissa, this time how long did you hold the caviar?
dopleta
Salted in the evening, Sveta.
Wildebeest
dopleta, and where is the impression between the three-hour salting and the night? What did you like most?
dopleta
Sveta, I wrote to Kroshik above - I like both! A three-hour mal-mal is thinner, but the taste does not lose.
Wildebeest
dopleta, Larissa, thanks for the answer.
Natkamor
Quote: dopleta
but everything sank well overnight?
sipped very well. and not even overnight, but in fact for half a night) the salt in the tins was almost in a liquid state. and there was almost no liquid in the yolk. or rather, the entire yolk was a homogeneous mass and cut well
dopleta
Thank you, Natkamor, I have also significantly reduced the amount of the mixture tonight.
Masha Ivanova
Larissa! And when you, improving the original recipe, pierced the yolks, they completely poured into the curing mixture or in some form remained almost intact? And then they poured the second portion of the mixture on top? What was pierced and how? You can talk about all this in more detail, please. And if they are first slightly dried in a mixture of salt and sugar, and then pierced and added?
lu_estrada
This is pavidla, all pavidla pavidla !!!!
I have not seen such miracles! How interesting, I went to read all the pages!

dopleta
Masha, the pierced yolk does not spill completely, it just takes on an irregular and flatter, not spherical shape. You can pierce with anything, even with a fork. The yolk can break through when separated from the protein, this also does not spoil it. And - yes, I also fell asleep from above.An already dried yolk will pierce worse, since the outer part of it first of all becomes denser. Try it yourself, it's not such an expensive experiment.
Lyudmilka, the advice applies to you - try it! And sign off on the impression, I'm interested!
Masha Ivanova
Larisa, thank you very much! Yesterday I did not wait for an answer and made whole yolks for a start. Now I got up and tried. The taste is super! Unusually simple and ingeniously delicious. As, in fact, everything that you advise and buy and cook. I’m not a flatterer, it’s just plain truth. ELENA (Masha Ivanova)
dopleta
Quote: Masha Ivanova
The taste is super! Unusually simple and ingeniously delicious.
Masha Ivanova, Helen, I am very, very glad for your reaction! And a deep bow for the kind words addressed to me!
Crochet
Larochka, my gratitude is endless !!!

Jam, or red caviar from egg yolks



The similarity with red caviar was recognized !!!
dopleta
Quote: Krosh
The similarities with red caviar were recognized
Kroshik, here in someone, in whom, but in you I did not doubt! And what a beauty! Oh, I'll go sprinkle the eggs with salt again ...
Anna1957
Quote: dopleta
sprinkle the eggs with salt again ...
New ritual
Wildebeest
Quote: Anna1957
Quote: dopleta from Today at 01:13 PM
sprinkle the eggs with salt again ...
New ritual
It is desirable for the coming sleep ...
dopleta
Quote: Wildebeest
It is desirable for the coming sleep ...
We fall asleep eggs at night - in the morning we get happiness!

Jam, or red caviar from egg yolks
Wildebeest
Quote: dopleta
We fall asleep eggs at night - in the morning we get happiness
An ode to caviar?
valushka-s
Lorik, well, I just can't stand it until morning!
I've been waiting for forty minutes, when will it be ready

I took two salad bowls and a cartoon glass, in one salad bowl 2 tbsp. tablespoons of salt and 1 tbsp. a spoonful of sugar
in the second salad bowl 2 teas. tablespoons of salt and 1 tsp. a spoonful of sugar, protein in a glass and in a cold,
yolk in the first salad bowl in a small dimple, and poured on top from the second salad bowl.
Did I do everything right?

so cute Jam, or red caviar from egg yolks

dopleta
Quote: valushka-s
Did I do everything right?
! Absolutely, you are my technological one! Then adjust it yourself to taste - we can, you will like other proportions more, as in the original recipe. We love something saltier. Such a sandwich with beer - oh, good!
valushka-s
Nah, I don’t love beer, while other beer is blowing, I can eat sweets
So I love (all the most harmful) salty, pickled, smoked, sweet ... and other harmfulness!

I ate something so quickly that I didn't even notice how and how.
We'll have to repeat!
mir_ka
dopleta, OOO I saw on the internet, but did not dare to repeat. You never know what they will write. Thank you very much!!!!!!

But I met an option where it was salted during 5 days! And in the end, the yolk could be grated!

Everything went to pickle with varying degrees of salting. Oh, how many yolks have been lost for humanity !!!!
dopleta
Quote: mir_ka
But I have met
Yes, mir_ka, it was also written about this method here, it turns out a nice fragrant shavings. It cannot be said that the yolks were lost for mankind, but this option is perhaps one of the most valuable for him (in the sense of not price, but taste)! When you take a sample, write down your impressions, plz.
Crochet
Quote: mir_ka
where salted for 5 days

Oh, I didn’t hold mine, I salted it all day)) ...
dopleta
Kroshik, so then for dry crumbs, and we prefer fresh caviar!
mir_ka
Crochet, There it is dry in the end :) And caviar is closer and nicer to me :))
Irgata
Quote: mir_ka
But I met an option where it was salted for 5 days! And in the end, the yolk could be grated!
mir_ka, really solid, although it happened by chance.
Irgata
Well, my husband was puzzled today - that it was his wife who smeared it on bread with butter on the third bite and recognized the yolks. I salted 4 yolks, home-made eggs. 10 hours, in the morning. 150 ml of sugar per 300 ml of salt + a pinch of red and allspice, from which the salt smelled so delicious: with water, washing it, dried it a little with a paper napkin and spread it on a piece smeared with oil with a knife, there was almost no liquid, so - a drop.We both enjoyed it. Boom to do. Larissa Thank you for Japaneseizing our dinners
dopleta
Quote: Irsha
We both enjoyed it. Boom do
And this is the main point ! Thank you, Irochka!
Irgata
Jam, or red caviar from egg yolks Larisa-san
Irgata
you need to put this recipe in the topic ax porridge anti-crisis red caviar
Kitty
Larisa, an amazing recipe!
dopleta
I'm glad I managed to interest you, Katya!
toffee
I am reporting. On November 3, at night, I set the yolks to ferment in salt and sugar.
In the morning I took it out, washed it, tasted it. I liked it very much!
I left one yolk in the refrigerator. It was just interesting to watch him. The yolk lay just on a platter, not covered with anything.
Today I decided to taste it. For 8 days, the yolk practically did not change, did not weather, did not dry out. (Didn't think to take a picture, sorry)
I chopped it into caviar. I took a bun, spread it with melted cheese (I don't like butter) and sprinkled it with "caviar" on top.
It turned out like this yummy:
Jam, or red caviar from egg yolks
It seems to me that 8 day old yolk is better than freshly cooked one. The taste is richer.
I decided that since the yolks are stored so well, then you can immediately make a large batch. Fortunately, their eggs are in abundance.

Larisochka, thanks again for the recipe !!!
dopleta
Quote: toffee
I liked it very much!
How glad I am, Ira!
Quote: toffee
I took a bun, spread it with melted cheese (I don't like butter) and sprinkled it with "caviar" on top.
You know, this is the only way my daughters eat red caviar all their lives!
Quote: toffee
thanks again
Yes to health! And thank you for the report!
Irgata
And really, why convert the sugar-salt into 2-4 yolks. Today I fell asleep with the same amount of 10 yolks, I had 150 ml of sugar for 300 ml of salt, and I will not dig them out right away, let's see which tastes better. There are so many examples that caviar is more interesting with a long salting period.
dopleta
.
galchonok
Larissa, very unusual and interesting recipe, thanks! I'll try to cook!
dopleta
galchonok, be sure to try, it's worth it.

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