"Jam", or red caviar from egg yolks

The rights !

Larissa, I read, read this recipe in FB, but did not dare to try it.
Really delicious? Try something

Here's what I have in the fridge under the freeze (Soviet refrigerator, freezer inside the fridge) for almost a month - now I remembered - 4 yolks were left from the meringue, where are they? aa, I think I'll sprinkle it with sugar, I'll make sand baskets one of these days. Sprinkled. Yesterday I discovered what it is? some boiled yolks, hard like that. It turns out that it’s INTO .. ​​They were canned with me, and did not break with a whisk - pieces in pancakes and remained, but delicious. Yeah - repeat it consciously, try it. Larise-

your "in everything I want to get to the very essence"

Aha, to such a curious Varvara ... they can knock on the nose!

[Premier]

Premier, Olga, that's it!
I use them for noodles, nothing is so normal!

Lorik, open your paws! It is very, very tasty, I swallowed a whole sandwich without batting an eye, I decided to hold the second yolk in the "brine" so that the middle would become gelatinous. I will certainly repeat it many, many times! Thank you very much, our dear experimenter !!!

[dopleta]

dopleta, Larisochka, this is a recipe, I can't even imagine how it tastes ???
We must try, prkolnooo ...

Wow, what a molecular cuisine.

Oh, how interesting! And unusual! Larisa thanks for the recipe! I would never have thought of this! But this is really delicious! I will definitely try!

[Tanechka]

Tanechka, what is FB? And, probably, Facebook? No, I didn’t see there, I hardly ever go there, there’s no time.
Irsha, you see, it turns out that you almost beat me!

This is very, very tasty Thank you very much, our dear experimenter !!!

La-la-la !!! La-la-la !!! Oh, how happy I am Svetochka !
So, girls, I already recommend more than one! Try it! And thanks for stopping by and responding!

[dopleta]

dopleta, Larisa, should our caviar ripen for three hours at room temperature? At night, can you put it in the fridge for ripening to indulge in the morning for breakfast?

[Sveta]

Sveta, I did not hold it for more than three hours! I think you can leave it in the refrigerator, just cover it with a film so that everything does not dry out completely. Although, dried caviar is also good, huh?

[dopleta]

dopleta, it's just that right now, it's too late for me to spawn. If you put it on at night, then the very thing.

I will not postpone it even until tomorrow)))
Only in my fridge are eggs with light yolks

So what, Sveta? This does not make them less tasty. Cvetaal also has not very bright yolks, but she writes that it is very, very tasty!

Thanks for the awesome recipe !!! I will definitely try, especially since there is always a lot of yolks from MB !!!

[Larissa]

And I tried it, delicious! I ate with white bread to feel EVERYTHING

My son only eats protein, but for me he collects yolks in the freezer!

I don’t know why your son doesn’t eat yolks, but I don’t like them since childhood for their specific tart taste. I don't eat yolks in their pure form

Surprisingly, this "salting" changed the taste and made it more tender ... sophisticated or something ...
Even after a hearty dinner, I happily ate 2 slices of bread with "caviar"
I decided not to change the balance of salt and sugar, and if necessary, just add salt on top.

For a whole yolk, 3 hours was not enough, there was still a little liquid inside. But even after 3 hours it did not become too salty and did not become too sweet. It just gave a delicate aftertaste ...
And the second yolk, in the process of separating from the protein, was damaged on a shell fragment, but I poured it into the mixture - it was salted It certainly turned out faster, but !!! the shell of the yolk protects it from excessive salting.

Really looks like caviar I will definitely do more

Larissa, Thank you!

PS: Of course it was worth trying before dinner, otherwise I think I interrupted my impressions

For aesthetes, it is very sticky to the teeth.

I report on the second yolk, I lay in salting for 5 hours, there is very little liquid substance left, the salt is the same as for 3 hours. It seems to me that it is not worth keeping for more than 5 hours, it will dry out.

Only in my fridge are eggs with light yolks

I also have light yolks, it turned out very tasty!

Really looks like caviar I will definitely do more

For aesthetes, it is very sticky to the teeth.

Natasha, I am very glad that you approved!

And here it is similar to caviar - dried red caviar sticks to the teeth in the same way.

[regular]

Tastefully, I salted 2 yolks for 4 hours (went to the pharmacy) if you try it with your eyes closed you will never say that it is from an egg (although I love eggs), I ate without bread at all, left one yolk until morning (I want to see the result of a long salting), but I'm afraid it's ahead of time, but if I can resist tomorrow I'll tell Lorik, thanks for regular a masterpiece, the yolks will not reach "meringue without proteins"

[you will never say that it is from an egg]

if you try with your eyes closed you will never say that it is from an egg

Wooooooottt, and I'm about the same

Tastefully

Hurray-hurray-hurray !!! Thank you, Nadya!

I ate without bread at all

Wow ?! No, I probably am not ready for such an extreme!

[dopleta]

I put my yolks, but they stand until the morning, will they really "dry up"?
But I'm all so simple that I can take them out of the mixture at night, rinse and transfer them to an airtight container.

dopleta, Larissa, this week you posted the second "yolk" recipe. Where do you define proteins? I had to put on Pavlov's dessert.

You know, my squirrels also linger for a short time. In the filling for puff pastry cakes, in batter, in soups, in "snowballs" - there are a lot of options.

[dopleta]

dopleta, Thank you. I still dream of collecting recipes with only yolks in one pile, and with proteins in another, but all hands do not reach.

I could not resist. I ran to the kitchen to put the yolks. For the night.
In the morning I will report on the taste.

Before that I lay in bed and read the site at night. I ran to put the yolks right in my nightie. My husband laughed for a long time when he found out why I jumped out of bed so abruptly.

[toffee]

toffee, Ira, I hope you explained to your husband that you went to spawn?

[Wildebeest]

Wildebeest,
She was silent. There will be a surprise (C).

[toffee]

It's funnytoffee ! We are all such crazy culinary fans here. Reins down the drain - and run into the kitchen in your nightie!

Good night everyone)) I love culinary experiments, I frozen eggs, pickled them, but I haven't tried to dry them yet. I really want to) but I have a question - how to wash the yolk?

Larissa, what if you cook quail like that? I want to do it for children. They do not eat eggs at all. Only chicken is somehow scary.

but I have a question - how to rinse the yolk?

Ira, have you seen the photo in the recipe? Just under running water!

if you cook quail like that?

I have no doubt that it will be great, only the time needs to be reduced a lot, Ira.

Burning under the tail - and running into the kitchen in a nightie!

And it happens that without! Thanks, we'll try tomorrow !!!

[dopleta]

dopleta, tomorrow I will prick my own, I will say that the whale caviar was caught!

It seems to me that it is not worth keeping for more than 5 hours, it will dry out.

My yolks, which had lain for three weeks - quite by accident, out of forgetfulness, in the refrigerator under sugar in a closed container, became like boiled-solid, were taken in a spoon with a ball, the sugar became syrup, but there was not so much of it as in the recipe, I I just sprinkled the yolks so that they would not wind up, but they were dehydrated with sugar, I decided to throw them into the pancake dough, they did not smear, but broke into pieces, the pancakes turned out with pieces of already boiled yolk.Besides, it's not worth keeping for a long time, the yolks will harden.

Besides, it's not worth keeping for a long time, the yolks will harden.

I climbed on the Internet and found that sometimes the yolks are specially left in a mixture of salt and sand for a week or more. Then these yolks are used in salads. Rub like hard cheese. They say it's delicious.Need to try.
Sometimes they only do it with salt.
And I also subtracted one interesting recommendation: ground spices are added to the salt, that is, you can take the same Adyghe salt. You must also try.

And here is the result of my first experiment.
The yolks stood in the sugar-salt mixture for 8 hours. Then I just took them out:


I've already washed it:


One yolk broke through. By the way, I liked it even more than the whole ones. Was saltier. More like caviar.
I disposed of squirrels like this: onions, fried mushrooms, added chicken. I put it in a pot. I took the egg. Separated the white from the yolk. I left the yolk in the shell. I mixed this and the remaining from the "amber" yolks (my husband called them so) proteins with milk, added salt. I poured the mixture into a pot. I put it in a preheated oven. After about five minutes she mixed the mixture. She put the egg yolk on top. Brought to readiness.
Then I took toast, smeared the "amber" yolk (I feel that this name will take root in our family) and, voila, a hearty and delicious breakfast of two eggs is ready!


I smeared butter on my husband's hot toast with a thin layer.
For some reason, the breakfast felt very satisfying. Although before that I cooked other dishes from the same composition and quantity of products. But they didn't seem so satisfying. The husband ate only two eggs. And he said he was full. Although he usually eats four.

More like caviar.

babies are all so similar and eggs too

"amber" yolk

I climbed on the Internet and found that sometimes the yolks are specially left in a mixture of salt and sand for a week or more. Then these yolks are used in salads. Rub like hard cheese. They say it's delicious

Yes, Ira, here Olya-Premier also wrote about yolk shavings. And I will try. And thanks for the report. But the main thing you did not write was about your impressions. How do you - tasty?

whale caviar caught!

And I look forward to your, girlfriend, impressions!

But the main thing you did not write was about your impressions. How do you - tasty?

ENDED !!!! Very pleasant, unusual taste. Indeed, it looks more like caviar than an egg.
I thought that you can hold it a little more in salt (10-12 hours), and then chop it with a knife, it will look even more like caviar.
Today I want to ferment only in salt.

Thank you so much for the recipe!

P.S. If you can - to me on you?

How do you like it - delicious

Larissa, I am very tasty, in the morning the yolk did not become much harder, it was still soft inside, a little salty than after 4 hours, or I washed it badly, rather, you can safely do it in your mouth at night and in the morning for a breakfast sandwich, or you can and without bread, with a cucumber or tomato.
Thank you many more times

If you can - to me on you?

As far as possible! And to me! Thanks again, now for the pleasing answer!

Larissa, I am very tasty: girl_dance

Nadenka, and you made me very happy!

[dopleta]

Tomorrow I will prick my own, I will say that the whale caviar was caught!

Also tell me that you stood in line.

My caviar stood for about 12 hours. Part of the yolk was smeared, part of the yolk was denser. I ate one sandwich and realized that it was very SATISFACTORY and TASTY. Mine, too, ate a buffet with pleasure and made the same conclusion.
Now, if that’s what, then I’ll put caviar for the night, but first I want to try 3-hour caviar.

dopleta, Larissa, light of my eyes, thanks again for the recipe.

Larissa, light of my eyes, thanks again

Oh, Light, well, straight, oil on the soul!

One yolk broke through. By the way, I liked it even more than the whole ones. Was saltier. More like caviar

This morning I specially pierced the yolks and put them on for the whole day. I'll chop it up for dinner - what if it's even closer to caviar?

[dopleta]

dopleta, and I will make from quail and say that small whales swam!

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

what if it turns out even closer to the caviar?

I ran to edit the recipe - wow, how great it is!

[dopleta]

This is the recipe! Just amazing. I'll try it on the weekend.

dopleta, Larissa, as always, you are at an unattainable height in terms of your ability to surprise and captivate with a new idea!

This cooking option and the name are much closer to the point. I also tried to change the proportion: I took the 2nd table. tablespoons of salt and 1 table. a spoonful of sugar (like salt red fish.) I didn't really like it, I really need more sugar. It is necessary to try the updated version - I even really liked it.

[Nastenka]

Thank you so much, Nastenka ! But in fact, the truth, the girls, now let them try with their eyes closed, they gasped! Instead of fish oil, you can do something else with a fishy smell - at least a little herring. Remember, in stagnant times, caviar was made from carrots with herring? So there is no comparison with this!