"Jam", or red caviar from egg yolks

[Palych]

Palych, we have a poultry farm nearby. And a friend works there.
I watch a picture: she takes a store egg, breaks it into a cup and makes an eggnog. I ask if she is afraid of salmonella?
She says no. If the bird had salmonella, the chickens would have died corny. Therefore, there is continuous prevention: antibiotics, disinfection, etc.
You just need to choose fresh eggs. And wash them.

I love raw eggs. But before she ate only homemade ones. And after the above-described case, we eat the store ones. Many years.

By the way, domestic eggs and chickens can equally catch this infection. Even more chance.
It's just that I have a veterinarian and a friend for several years already. Therefore, there were many questions for her. She put everything on the shelves for me.
The easiest way to catch Salmonella is not from eggs, but from carcasses. If, for example, you accidentally lick your fingers while cutting. Moreover, whoever eats a ready-made chicken will have nothing. But if the cook is sick or unclean, then you can even get salmonella with vinaigrette.
Well, something like this.

[Lorik !!]

Lorik !! Darling .. how can you not love you ?? You are my savior: girl-yes: I'm obsessed with custard protein creams, but how many yolks are left. Where have I been before ?? Where did I look
That it will be delicious (there is no doubt in YOUR recipes) that's for sure! I ran to put
Oh .. how am I you

[zvezda]

zvezda, Olya, after this recipe, I no longer have a question where the yolks are children. I am even glad if they stay.
Larissa, and thanks again.

The recipe that Admin-Tanya offers is still more suitable as a finishing touch to the dish.
Lorik, your jam goes as an independent dish.
And I also liked that, depending on the time of salting, the yolk has different stages of readiness.
Now, if the jam is overripe, I will use it according to Tanya's recipe, adding the recommended seasonings during the salting process.

[light, wildebeest]

Oh .. how am I you

Oh, how nice! And this is even before I tried it! Now I'm looking forward to the report! And just try to stop loving!
light, wildebeest, and thank you !

Girls, today came across a video in which Alena Spirina cooked yolks a little differently.
I kept the yolks in a salt-sugar mixture for four days, washed off the remaining salt, then sent them to the oven for 2 hours at t ° -65. Well, and then grated them and added them to various dishes, as suggested by Tanya-Admin.

So I thought: at a temperature of 65 °, the yolks are dried, not baked. besides, the yolks after four days are quite tough, and if they are kept in a cold store for 15 days, then in general it is possible to load them into a gun instead of a shot.

[Larissa]

Cooking for everyone!
Larissa, sooooo delicious!
I put it in the night. At 2 o'clock. I dug up the liquid fraction at 13. Vnuiri yolk. But it doesn't smell like an egg!
I love eggs, but I hate their smell
Thank you

[OlgaGera]

OlgaGera, Olya, I have been jubilant for the third year now if I have yolks left out of business. I immediately put them in salt and melt when I eat.

[Sveta]

Sveta, Wildebeest, but the mixture, salt, sugar, throw it away? Or, too, where you can attach

[OlgaGera]

OlgaGera, I throw it away. Here I am such a robber. You ask Irsha where she attaches. She talked about it somewhere.

Yesterday I cooked fish for salad and salted with this mixture. It turned out very tasty.
I think you can let it go where salty and sweet are in place. For example, in the same borscht or in meat with sweet and sour sauce.
I did not throw out the mixture. In a jar under the lid and removed. Moreover, I also had herbs there. Toad strangled!

[Lelka]

Larissa, sooooo delicious!

Lelka,! Thank you ! About the economy of the mixture.I think I wrote that now I salt in tiny tins, literally in each tins for the yolk, and then the mixture leaves very little.

Larisa, I tried salt in glasses, but I have a lot of liquid from the yolk (apparently grenades eggs of the wrong system)
You have to change the mixture several times.
So I can't save money.

now salting in tiny tins

Yeah ... I have silicone molds. Cool! Salt again)))))

I sit and have breakfast. And so I wanted to thank the author of the recipe for a delicious breakfast! Thank you!

[svetochko]

svetochko, Light, health! Bon Appetit !

Or, too, where you can attach

you can let it go where salty and sweet are in place.

I have, as an addition to salt-sugar, mainly allspice, sometimes finely ground herbs, and the salt / sugar ratio is often higher in the direction of salt:
the curing mixture goes into meat, minced meat, bread dough, soups.
And for 2 cups of curing mixture, I take 8 eggs, so the mixture after salting the yolks turns out to be quite wet. It dries up in a layer, not free-flowing, but it splits well. Therefore, even last year I began to use a silicone mold, 20 cm in diameter - it is convenient to then take the mixture from it - I will beat it with a rolling pin on the dried layer right in the silicone, and put the fragments into a container.
here is about the following form

I took it to the bookmarks. In the summer, the dacha will have its own chickens, let's try!

how interesting is the result

[Lisichkalal]

Lisichkalal, Svetlana, this is speed! I see that a recent post on a different topic is not common words. Come on, don't forget to write about your impressions! But something tells me that they will not differ from most of the reviews in this thread.

I see that a recent post on a different topic is not common words.

obviously no




We had a delicious breakfast with yolks! Really a bit like caviar
The husband did not immediately understand what it was, but then he guessed it himself.
For 3 yolks it took 6 tablespoons of salt and 3 sugar. Next time I'll try 1: 1.
Preparing for 15 hours.
It is very convenient that it is stored in the refrigerator without problems. When he wanted, then he slammed.
And really satisfying
Larissa, another gratitude !!!

That's how glad I am, Sveta! Thank you!

[Chinese baked yolks.]

It seems that no one here in the subject did this
Chinese baked yolks.

on 3:10 minute

Did it. I baked it in a slow cooker on "heating" for 2 hours - girls, it's really tasty, salted-sugar yolks with + dry oregano and allspice.
I baked the yolks in silicone muffin tins.
In Panasik10 8 pieces of molds went to the bottom.

And then where to put this burst of salted sugar?

[Anna1957]

Anna1957, Anna, but at least wherever, where sugar and salt are required, in soups, meat, baked goods, etc. and so on, especially + and pepper and oregano or what other spices, and the ratio of sugar and salt can be changed. want to take only salt or sugar.

Anna, is this your first time in the subject? sort of already discussed it. Try it, it's delicious.

but at least where, where sugar and salt are required, in soups, meat, baked goods

I don't need it anywhere - that's the problem)) Apparently, the "salt only" option will suit me.

And I filled in the yolks. Tomorrow I will feed the household with pancakes with caviar Thank you, Larisa !!!

[Tosha]

To health, Tosha ! But it's better to thank after you try (if you haven't tried it before :)).
Anna1957, Anya - are you talking about the original recipe or about Irsha's options? If about the original, then, firstly, it will not taste good with salt alone, and secondly, you can salt it in a small mold, and not in a giant one, simply pouring the mixture on top and bottom of the yolk.

[dopleta]

dopleta, Larissa, yes about Irshin video and her answer.

can be salted in a small mold, not in a giant one, just pouring the mixture on top and bottom of the yolk.

Yeah.

And forget about them for three hours.

Well .. I forgot for two days. I'll try tomorrow)))

I like more dense, "forgotten for a little longer". Salty, true, but tasty.

I tried it.Even very tasty. Dehydrated. But not with a stone))) Cut.



The curing mixture is all saturated, so it is difficult to break it

Even very tasty

I'm glad !

So it cannot be otherwise))). What you put in, you take.
Put in the yolk, it's delicious, + salt / sugar. We took the already salted yolk. It became even tastier)))
Lara, thanks