Directions:
- So you don’t end up hand-picking through the egg skeins. You cover the eggs with hot water (which toughens the membrane and makes it semi-opaque), poke and agitate with a chopstick to loosen the eggs from the membrane and then swirl the chopsticks around the bowl in a circle, which entangles the membrane around so it can be removed.
- 1. Clean eggs by method described above. Do this part quickly to minimize the time the roe spends in the hot water. Drain, then place in refrigerator for 15 minutes to chill.
- 2. Measure roe and prepare brine. For each cup of eggs, mix 1 cup cold water and 1/4 cup salt. Stir this periodically to dissolve the salt as you complete the next step.
- 3. Spread roe on flat surface and finish picking out bits of squished eggs or membrane.
- 4. Soak roe in saltwater for 30 minutes. Drain and quickly pick out any last bits of membrane, which will have turned white from the saltwater.
- 5. Rinse quickly, drain again, store in tightly closed containers in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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