As delicious and easy to prepare eggs carp

Caviar carp, like any other, very useful, and pleasant to the taste. It can not only fry or pickle, it can be the basis for many different dishes.

The contents

  • Training
  • How to fry eggs carp in the pan
  • As the salt
  • Scrambled eggs carp
  • Easy caviar appetizer
  • Caviar casserole in a slow cooker
  • Caviar burgers
  • Useful video

Training

Not to spoil the taste of the product, before cooking it is necessary to conduct cleaning. If you clean the fish yourself, try to remove the eggs very carefully so as not to damage the bladder in the bile. If the bile will spill, the product will acquire a bitter taste to get rid of that would be impossible.

The extracted eggs should be washed and cleaned of films and capillaries with a knife. Then she frays through a sieve to remove any residual films. So grinding was easier and faster, you need from time to time to wet the sieve with water.

How to fry eggs carp in the pan

If you have a lot of eggs, you can fry it in the pan. For frying you do not want to grind through a sieve, sufficient to remove her film.

Clean the eggs needed a little salt, drizzle with lemon juice and roll in flour, then gently spread on a hot pan. Fried it briefly, about 5 minutes on each side, readiness is determined by color – it changes to a bright orange.

How to fry carp in the pan

As the salt

For pickling you will need 0.5 kg of caviar and a strong salt solution.

Preparation brine: 2 cups water , bring to a boil and stir in 5 tablespoons of salt with slide. Stir until the salt is completely dissolved, then leave the solution to cool to 70-80 With.

To impurity of the salt did not get into the finished dish, the solution need to settle. After the formation of the sediment on the bottom of the dish, pour the solution into another container, trying not to shake to sediment remained at the bottom of the first container.

Cooked brine pour peeled and rubbed through a sieve eggs. Continuously stir it for 3 minutes. This time is sufficient to absorb the required amount of salt. Then the salt solution, decant through cheesecloth and rinse the product thoroughly with cold running water, then put it in a container for storage and refrigerate for 6 hours. Serve the dish, season it with vegetable oil.

Important! Before salting crucian eggs it is desirable to keep in the freezer for 3 days to kill bacteria.

Store the finished caviar is desirable in a glass, ceramic or plastic container in the refrigerator for no longer than 3 days. Long-term storage possible in the freezer but after defrosting the product loses a bit at its taste. If you plan on storing the product for 2-3 months, it is possible under certain conditions:

  • it is necessary to sterilize all utensils used in the process of salting;
  • the eggs needed to fill three times with fresh brine;
  • when the last portion of the solution is removed, the product should be into clean jars, top each jar add 2 tablespoons of vegetable oil and immediately close them with lids;
  • to keep banks need when the temperature is near zero.

Scrambled eggs carp

Salty caviar carp can beat the vegetable oil, it will enhance its taste.

Ingredients:

  • 300 g calf;
  • 100 ml vegetable oil;
  • 1 tbsp vinegar;
  • 50 g green onions.

Preparation:

  • 10-15 minutes whisk in salt caviar carp with a mixer at the highest speed.
  • When it turns white and increase in volume, start to slowly pour in the oil, continuing to whisk.
  • At the end of the whisking , pour in the vinegar and add the chopped green onions.
  • Try the resulting mass to taste, if necessary, a little dosolit.
  • For 2 hours , put the dish in the refrigerator.
  • Easy caviar appetizer

    Ingredients:

    • 0.5 kg of caviar carp;
    • 2 bulbs;
    • 2 tbsp vinegar;
    • sunflower oil;
    • salt;
    • spices.

    Preparation:

  • Purified eggs pour boiling water and leave to stand for 10 minutes.
  • Peel and finely chop the onion.
  • Drain and add to a bowl with caviar diced onions, sunflower oil, vinegar, salt and spices. Mix thoroughly.
  • Put the dish in the fridge for a couple of hours.
  • Serve snacks in a dish, sprinkled with chopped greens.
  • Caviar casserole in a slow cooker

    If you have multivarka, you have a great opportunity to try a gentle fragrant casserole.

    Ingredients:

    • 0.5 kg of caviar carp;
    • 3 eggs;
    • 3 tbsp sour cream 15% fat;
    • butter;
    • salt.

    Preparation:

  • Beat eggs until a rich lather appears, salt them.
  • Add to eggs caviar and sour cream, mix well.
  • Grease the bowl multivarki butter.
  • Pour into the bowl with caviar mixture.
  • Close slow cooker and cook the casserole in the Baking 40 minutes.
  • Serve the casserole as a standalone course or as a side dish.
  • Caviar burgers

    Ingredients:

    • 0.5 kg of caviar carp;
    • 1 egg;
    • 3 tbsp flour;
    • 3 tbsp semolina;
    • 1 onion;
    • salt;
    • black pepper;
    • vegetable oil.

    Preparation:

  • Cut the onions.
  • In peeled and mashed through a sieve the eggs , add the egg, onion, semolina and spices. Mix until a homogeneous mixture.
  • Add in flour and mix again.
  • On a heated pan pour vegetable oil and spread the caviar mixture Loko dining room.
  • Chops fry until done on both sides.
  • Attention! Semolina can be replaced with breadcrumbs in the same amount or not used at all, then the meatballs will turn out tender. At the request of fried chicken can be stewed in a saucepan with a small amount of water for 15 minutes, so they become softer and pleasant to the taste.

    Also the eggs of the crucian carp can be used for cooking nourishing soup. It will make the broth clear and give it an unforgettable flavor. Salted caviar can be mixed with butter, getting a tasty spread for sandwiches. From small and unsightly in appearance of eggs of carp can be prepared a lot of delicious dishes, if you approach cooking properly and not be afraid to experiment.

    Useful video

    The fish you can eat stew, the recipe in the video.

    Amanda K. Benson

    Author: Amanda K. Benson

    Hi, my name is Amanda K. Benson. Since you, dear reader, have appeared on the page of my blog, it means that you are interested in something. Then you need to know who is writing these articles for you. We will meet and I will tell you a little about myself.

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