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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 46 |
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If You Should find yourself in possession of a skein of salmon roe. Here is how you make it into caviar. Ingredients:
Directions:
1. So you don’t end up hand-picking through the egg skeins. You cover the eggs with hot water (which toughens the membrane and makes it semi-opaque), poke and agitate with a chopstick to loosen the eggs from the membrane and then swirl the chopsticks around the bowl in a circle, which entangles the membrane around so it can be removed.
2. 1. Clean eggs by method described above. Do this part quickly to minimize the time the roe spends in the hot water. Drain, then place in refrigerator for 15 minutes to chill.
3. 2. Measure roe and prepare brine. For each cup of eggs, mix 1 cup cold water and 1/4 cup salt. Stir this periodically to dissolve the salt as you complete the next step.
4. 3. Spread roe on flat surface and finish picking out bits of squished eggs or membrane.
5. 4. Soak roe in saltwater for 30 minutes. Drain and quickly pick out any last bits of membrane, which will have turned white from the saltwater.
6. 5. Rinse quickly, drain again, store in tightly closed containers in refrigerator.
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