Caviar is the salted eggs from three types of sturgeon fish, Beluga, Osetra, and Sevruga. The highest quality Caviar comes from the Caspian Sea. The oldest and largest Caviar fisheries in the world are in Astrakhan, Russia. Some of them are as old as 200 years.
Caviar is processed by taking the roe (one large sac) and running it over a very fine mesh screen that separates the eggs into separate pieces. The eggs then fall into a large bowl that the Ikrjanschik (caviar maker in Russian) then adds precise amounts of pure sea salt. It takes at least 10 to 15 years of apprenticeship until the Ikrjanschik is allowed to process the Caviar on his own. Salt is added to prevent freezing, as Caviar must be stored at between 28 to 31 degrees. The Caviar is then graded and packed into 4 pound tins. Source: 1-800-caviar
- Boiled eggs
Boil eggs for 10 minutes. Then clean from the shell.
Cut the eggs in two parts.
Take out the yolk from the egg.
Crush the yolk with a fork.
Add the mayonnaise.
And mix all.
Put the caviar on top of the eggs.
Enjoy great appetizers from stuffed eggs with caviar!