You will need
    • caviar;
    • water;
    • salt;
    • sugar.
Directly in the fish ROE is in the two cavities, which are called the ovaries. These cavities are connected with a thin film. In order to salt the eggs, you have to start to get rid of these films. Take the gauze and turning it several times, do something like a "sleeve." Place the eggs and begin to rinse it under a gentle stream of water, rotating the eggs throughout the length of the sleeve. After this washing, the film will remain inside, on the surface of the gauze and you will be ready for pickling eggs.
Eggs, like many other products, such as fish and fat, salted in brine. Brine is a salt solution of high saturation. In order to make it dissolve in water, salt and sugar in the ratio of two tablespoons of salt without top and two teaspoons of sugar in a glass of water. If in doubt about its strength, you can test it as follows: peel a medium size potato and put it in the brine. If it floats on the surface or close to, the desired strength is achieved.
Boil the brine. Once it has boiled, cool it to room temperature.
Pour the prepared brine caviar. You can also fold the eggs in cheesecloth, tie it as a pouch, and put it in the brine. Leave for 1 hour.
After an hour, fold the eggs in a colander, drain the brine, and how to rinse it under running water. If you used gauze bag, simply pop it off and rinse the eggs directly in it.
Such eggs cannot be stored for a long time, even if you roll it in a jar, because it will not need preservatives, which add in the eggs, cooked on the plant. It is best to eat caviar home Ambassador for 1-2 days after cooking. It can also be frozen, but it makes sense to do only if you have a lot of caviar, or you want to keep it for a special occasion.