How to release the eggs from the film

Prepare the brine for caviar. In one liter of purified water you will need about three tablespoons of salt. If the eggs were previously frozen, pre-defrost it in cold water.

Take this amount of brine, so that you can fully load it all prepared to handle the eggs. It is best for this purpose, suitable enameled container.

Bring to medium heat the brine to boiling and a bit of his cool. Check the temperature - drop in the brine a small piece of ROE with the film. If the film turns white, and the ROE will not change its color means the temperature is just right. If she abruptly changed color, and, moreover, hardened the water is still too hot, and you have to wait for it to cool to optimum temperature (approximately 60°C).

After the temperature reaches the required limit, place all the eggs in the solution for about 30-35 minutes. Then check for taste. If you think salt is not yet enough, the time of incubation of the eggs in the solution should increase. And if you decide that its too much, rinse the eggs 1-2 times under a gentle stream of water.

When the quality of the Ambassador will fit your taste, let's move on. Take an ordinary kitchen whisk and gently start to stir the eggs. The biggest film will remain on the rim. While stirring remove them.

Gradually lay eggs, released from the films on the gauze to drain the water. If the film is not completely removed, take a paper towel and gently press it on with gauze lined with caviar. This will help you and dry it, and clean up almost completely.

Hang the cheesecloth with eggs for half an hour for the water to finally glass. With a teaspoon carefully assemble the finished eggs in a jar and refrigerate.