How to pickle eggs pike

Pike caviar is appreciated for its dietary and medicinal qualities. It is very rich in proteins, mineral salts and vitamins A and D.

You will need

• • 300 g calf;
  • 1.5 liters of boiling water;
  • cold water;
  • salt small;
  • deep bowl;
  • of the Bank;
  • the colander;
  • gauze;
  • plug
  • tablespoon.

Instruction

1. Take 300 g of pike caviar and place in a deep bowl.
2. Place the eggs with a fork before removing it from the film Ikryanoye bags.
3. In a bowl with the eggs, pour 1.5 liters of boiling water.
4. Within five minutes, stir with a fork. The film of the ovary must be removed to another tank. All the eggs must be separated from each other and acquire the colors yellow and white. The color of the calf will be similar to the color of cooked millet.
5. Carefully drain all the hot water.
6. Then in a bowl of eggs, add cold water and drain again.
7. Again move all the contents with a fork.
8. Assemble the fork the rest of the remnants of films.
9. Rinse once ten eggs with cold water.
10. For further cooking the eggs need to be dried.
11. Take a colander and line a rimmed with gauze.
12. Put the eggs from the bowl and the cheesecloth a little twist.
13. Hand a little push from the bottom with gauze to excess water glass. So you need to do as long as the gauze does not become dry enough.
14. Proceed to the salting of caviar.
15. Caviar with gauze place it in a Cup and add salt to taste. Add salt and lightly stir with a spoon. The color of caviar of salt are amber.
16. Caviar shift in the Bank not reporting to top 10 mm.
17. The Bank put in the refrigerator for six hours. The eggs will be easy to go on a sandwich. Bon appetit!