Inusya
Quote: Gabi

Innusya, the sun, well, she made fun of her posts, a special thank you to you!

Vikus, nema for scho ... That's how it works with humor ...

By the way, about eight days is super! I will know that they are not afraid of overexposure ...
Arbena
Yesterday I finally put the yolks, I wanted to try it today, take a picture, report to the society about the results.
Whatever it is.
Suddenly, my brother and his family stopped by and had to organize a meal.
I didn't have time to take a picture, everything was eaten.
Received a task to do more for the next visit.
Like this.
Thanks again for the recipe
dopleta
My dear girls! Insanely busy, but I read your posts, I am immensely grateful to you, I am very happy and terribly proud! Thank you !
redleafa
Dachshund, have you got some new treat here? I also want to!
dopleta
She's already old here, redleafa ... Eggs are bought in bundles of packages. My friends were high yesterday after "caviar" and raspberry protein mousse.
SilverLily
I have one question - what to do with squirrels? Do not offer meringue - no oven. While I'm rafting my mom with stories about the benefits of protein omelet for the elderly body.
Now seriously. Thanks for such an easy-to-make yummy!
I enjoyed eating these sandwiches sprinkled with sesame seeds

(nails need to be restored)
The photo is inferior, but there is no other one yet. Jam, or red caviar from egg yolks

kolobashka
Ladies, I have no doubt that you ate real caviar and are not mistaken about it, but, no matter how hard I tried, I could not catch its taste in this dish. Forgive me, but I clearly feel the yolk and only, albeit salty.
dopleta
Quote: SilverLily
where to put the squirrels?
Quote: dopleta

You know, my squirrels also linger for a short time. In the filling for puff pastry cakes, in batter, in soups (I love kimchi with protein very much), in "snowballs", in mousses - there are a lot of options.
Quote: selenа
what to do with proteins
Quote: Anna1957
Nagy, we have a recipe for bread with proteins. My mom 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
Quote: dopleta
And another option for utilizing proteins. Not cooking, but interesting. To cleanse the face (infa from the network)tyts

kolobashka, I do not insist on one hundred percent identity, but I consider these points of view to be authoritative:
Quote: Natkamor
unambiguously similar to fish caviar. but not for red, but for caviar from dried roach. density, color, taste - one to one. only no smell)
Quote: Chuchundrus
Today I fed the youngest "caviar"
He is a caviar lover from me, we buy freshly caught Sevan trout with caviar, but it ran out of tutucha and my son began to take out my brain, sho wants caviar
today, thanks to you, my brain remained in place
Quote: Inusya
To my picky taste for fish delicacies and caviar (I grew up on the sea) - this is a delight! Even if you know that this is not caviar, it is difficult to recognize.
Quote: Inusya
Dad chewed and asks:
"- Probably contraband ... glued eggs" ...
kolobashka
Duc, I'm the same. That's why I prepared it.
toffee
I give a fishy spirit to the yolks like this: when I put salt on a red fish, I put ready-made yolks in the same bag. During the day that the fish is salted, the yolks are saturated with a fishy smell.
mir_ka
DD! Finally I can report back.
Quickly salted yolks: The family verdict is an ordinary crumpled egg :))) Well, we love to cook eggs for breakfast on weekends. So no one was surprised. They said yes it is tasty, but nothing unusual.

Long salting yolks: Grated on a fine grater greased with odorless vegetable oil. Well, it doesn't taste like caviar and sticks to the teeth :(. But as a beautiful addition to a dish, for example, sprinkle pasta for brightness or rice.

So I will cook, but rarely.

toffee, I'll try to salt it with fish, maybe people will appreciate it.
Inusya
But I like it, the variety is all the same ...
not all the time to choke on red caviar.. ...

KLO
dopleta, Larissa! I am reporting! The yolks stood for 8 days. Tired of cutting with a knife, squeezed out of the garlic press. Very tasty! I also added some fish oil! THANK YOU! MERRY CHRISTMAS!
Giraffe
Squeezed out normally?
Arbena
Quote: Inusya
And I like it, the variety is all the same.
And it was received with a bang here :)
KLO
Giraffe, Tatyana! squeezed out perfectly, I really still lubricated with oil just in case, washed too easily (garlic press).
dopleta
Quote: KLO
squeezed out of the garlic press.
Great idea, KLO, bravo! And thanks for the report and conclusions!
KLO
Larissa, not at all, the recipe is yours.
Kitty
Larissa, and salting the yolks for 10 hours in the refrigerator or not?
dopleta
Optional, Katya. Even at room temperature in salt, nothing bad will happen to them.
Kitty
Inusya, and how much did you keep the yolks in salt?
Inusya
Katyun, when it's night, when it's day, the result is normal in both cases.
Kitty
Inusya, thanks, already done
dopleta
A kiss impressions ?
Chionodox
dopleta, Larissa, well, fall, don't get up! It’s necessary to think of this! I will cook! I will definitely cook it!
dopleta
Olya, have you just read the recipe or is that all? Remember, it's better to keep it for more than three hours, at least overnight.
Chionodox
Larissa, I first looked into Temka, then wrote, and then studied it all. I'll come home today after work and will definitely bury it. And tomorrow morning we will be hamstering sandwiches with my husband. Unsubscribe, of course. If I am not late, then I will take a picture
dopleta
I'm waiting.
Chionodox
Larissa, as I scribbled to myself. I slept today, although this is not usual for me. Well, in short! There was no time to take pictures. But I dug up one egg for myself for breakfast. DELICIOUS!!!! Three eggs still buried in the refrigerator remained. In the evening I will dig it up, put it in a container and then take it out. The husband looked at the whole thing with disbelief. I once had a surprise for him today to present everything
dopleta
Quote: Chionodoxa
DELICIOUS!!!!
This is good news, but I'm waiting for the final verdict.
Chionodox
Larissa, eh! Haven't I still written?
svstasya
I tried one yolk, kept sugar / salt (1: 1) in the mixture for more than 12 hours.
The grains were transparent viscous, but 85-90% of the yolk was like marmalade.

Salted yolk taste.
I couldn't find the taste of caviar.

My chickens (unlike industrial layers) generally do not eat fish in winter (sometimes we feed them with meat products).

I think we need to feed the hens properly with fish and "wilted" the yolk again ..
Iris
Once again I have THANKS for this topic !!
My granddaughter "helped" me to decide on a recipe, kicking off a dozen eggs at once .. so .. if not for this recipe, I would have sighed, suffered and lamented!

And, in general, it is VERY tasty and unusual !!!
Once again, Larisa, thank you!
crane
Thanks again for the tasty treat!
My mom and I are very tasty for breakfast! (and I'll dig up the proteins in the cream)
dopleta
And thank you girls! I am very glad that I liked and appreciated!
crane
Of course appreciated! I have already shoved those yolks everywhere (mainly in the freezer)
and so fast and easy! Even to work with me I take chopped yolk + plum oil. in a jar, and there ... so cool, I smear my boutiques with caviar
Elanna
Cool recipe! Recently I just came across a recipe for frozen yolks (I tried to do it somehow, delicious) and thought: how to do it so as not to freeze the whole egg, but only the yolks. They will wind up in a freezer without a protein shell. So you can try to combine the recipes: cover with curing mixture and put in the freezer (Ostap was carrying). But I will also try the original recipe, with just salting, of course. Thank you!
By the way, this is another variant of the eternal problem "where to attach yolk proteins" if only part of the egg is used. I grind the yolks with sugar and store them in the freezer, now I will also salt them
dopleta
Lena, you, before thanking, try! And then you never know. But it's still nice. And don't forget to write your impressions here.
Admin

Larissa, I will support the topic with my yolks
It turns out quite tasty product, only I went "my own way", that is, the way of the French chef and withstood the yolks for 15 days.
I suggest for a full taste of caviar

Jam, or red caviar from egg yolksMarinated chicken yolk (two weeks old)
(Admin)
dopleta
Quote: Admin
I suggest for a full taste of caviar
The more recipes the better, this is undoubtedly, thanks, Tanya! But is the fullness of the caviar flavor revealed by adding Provencal herbs? It seems to me that the taste will only be distorted. I have no doubt that it is delicious, I will definitely try it, but the taste and texture, I am sure, will be different, far from red caviar.
Admin
Larissa, as for my taste, my version with a hard yolk looks more like the taste of soft dried caviar of ordinary fish.
I often buy this in the store by weight so that I can add it on a grater to sauce for decoration, or to sauces. For example, I even sprinkled it on boiled mashed potatoes - we like the slightly salty taste of caviar "bite" with mashed potatoes.

Here I showed a photo of such caviar:

Jam, or red caviar from egg yolksPotatoes with red flounder caviar sauce
(Admin)
Albina
Something I "missed" this recipe Interestingly. Will my fussy eat this
dopleta
And you let me try, without saying what it is! Here many have done so.
Masha Ivanova
Albina, Albina! This is sooo delicious! Thanks to Larisa 1000 times! I surprised many guests with this delicacy. And no one guessed for himself what it was. But everyone asked for the recipe.
Palych
And tell me, raw eggs from the supermarket, as it were, are dumb to eat without heat treatment, salmonella and all that ... with this method of salting-gelling, all this dies?
dopleta
Palych, Igor, nor me in my long life, none of my acquaintances with salmonella eggs from the supermarket have ever come across, although raw eggs are included in many recipes. Have you never eaten an eggnog? And in soft-boiled eggs, the yolk also remains far from boiled. Both ice cream and creams very often include raw yolks and whites.
Palych
dopleta, that I did a lot of things in my life, even "this" without "this" and brought (without flying), but this does not mean that this is the norm and so it should be done.
In general, this was not the question, and we are preparing not only for ourselves.
dopleta
Salmonella is usually found on the eggshell. Therefore, a well and properly washed egg is safe. I think so .
Irgata
Igor, do you eat salted fish? and are you not afraid? and dry-cured sausage or meat? they are already full of all kinds of byaki, much more than in the yolk

salt and sugars are natural disinfectants, it has been proven for centuries

Palych
The one that I ... I wanted to cook yesterday, but my wife did not allow me, they say, what are the eggs.
Actually, I've already googled it.

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