1. Remove the eggs from the membrane, if attached. Make the brine in a
glass or plastic container which will not flavor the solution. If desired, a few drops of orange food coloring may be added to achieve a reddish caviar.
2. Cure the eggs in the brine for 20 to 30 minutes. You may have to
experiment with the time - adding or subtracting a little. The goal is to cure the eggs sufficiently to preserve them, without making them too salty
for your taste preference.
3. After curing, drain the eggs overnight in a strainer. Small glass jars
with screw tops make good storing containers. If left uncovered, the top layer often dries out. Prepared this way and stored in the refrigerator, the
caviar should keep well for 6 to 8 months.
4. To serve, place the caviar out with chopped onions, lemon slices, & dark
bread or crackers. Also good with cream cheese or sour cream.
