How to wash red caviar

Red caviar is a favorite delicacy on the festive tables. It is not only delicious, but also useful. Good quality caviar should consist of large eggs of the same size and colors that do not stick, easily and easily burst on the teeth. It should be thick and smell good. But what if the eggs got a little stale, with a foreign smell, or simply overdone? Since the product is rather expensive, throw it a pity. You can try to spice up the eggs.

You will need

• - water,
• - welding,
• - milk,
• - gauze,
• - sieve and two deep tanks.

Instruction

1. If the caviar is too salty, then the matter is easily fixable! Make it tasty by flushing as follows. Place the eggs in a deep bowl. Fill it with warm boiled water (no hotter than 35 degrees) at the rate of 2 parts water to one part of your calf. Gently mix in the water for 3-4 minutes to unnecessary salt left in the water. Pour the eggs with water to strain through cheesecloth or a fine sieve over a sink or pan. Leave for 10 minutes on a sieve or cheesecloth to drain unwanted fluid. Put the eggs in a bowl or on a saucer. It is ready for use.
2. Having strangers smell the eggs from him to deliver. Brew strong brew in any capacity. Decant the brewed liquid, to separate it from tea leaves. Tea leaves don't need, throw them away. Heat welding should not be more than 30-35 degrees, so the eggs simply it is not cooked. Pour strained tea eggs at the rate of one of the eggs to one part brewed tea, or one of the eggs on two pieces of tea, depending on how strong the smell. Rinse the leaves for 5-7 minutes, stirring gently to not burst the eggs. Strain the eggs through cheesecloth or a sieve, allow to drain. Taste. If you clean it enough, you can bring to the table. If the caviar is still salty, repeat the flushing procedure.
3. It happens sometimes that you bought is already stale and rather stale eggs. You can try to make it fresh boiled or pasteurized milk. Ordinary boil or heat pasteurized milk. The temperature should be not greater than 40 degrees. Rinse the milk with the eggs for 10-12 minutes. Drain the milk through a cloth or fine sieve, leave the eggs thrown on a strainer or cloth for 10-15 minutes to the rest of the milk glass. Once all the milk has drained, the eggs can be put on a platter and serve.
4. Do not rinse the eggs in fresh cold water! It will become tough and tasteless. Also, do not wash it in very hot water, the eggs will be white, as it will curdle the eggs are in the protein.