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The Caviar Changed Colors

hillvalley

By hillvalley
in Cooking

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hillvalley

hillvalley

Posted
Posted (edited)

For brunch on New Years I made caviar omlettes. The caviar was from Tennesse, but I don't remember what kind. I think it was sevruga. Anyway, some of the caviar inside the omlette turned from black to red. This has never happened before.

Has this happened to anyone else? Does anyone know why? I was impressed with American caviar, but this has made me a bit leary.

Edited by hillvalley (log)

True Heroism is remarkably sober, very undramatic.

It is not the urge to surpass all others at whatever cost,

but the urge to serve others at whatever cost. -Arthur Ashe

past51511

past51511

Posted
Posted

I don't know if this has any relation to your experience, but during the holidays I fixed a dish found in the newspaper -- chopped eggs, mayo, caviar (black), onions and mix well for a tasty appetizer. It tastes terrific, but it turned GREEN. I don't think it was the caviar, but I have no clue why it happened. :shock:

Katherine

Katherine

Posted
Posted
I don't know if this has any relation to your experience, but during the holidays I fixed a dish found in the newspaper -- chopped eggs, mayo, caviar (black), onions and mix well for a tasty appetizer. It tastes terrific, but it turned GREEN. I don't think it was the caviar, but I have no clue why it happened.  :shock:

What kind of caviar did you use? Cheap supermarket ones have a black dye that would run into sour cream and discolor it.

If you have good caviar, the real thing, eat it straight, without the other ingredients.

hillvalley

hillvalley

Posted
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Posted

It's always interesting when you read the fine print. The name of the company is Beluga Caviar Co., which led me to believe I was buying better caviar then I thought. On the other hand, the ingredients only list sturgeon roe and salt. Nothing about dye.

For what it's worth, I have had the cheap stuff and the good stuff and this was in the middle, but closer to the good stuff. It had the same texture as sevruga or beluga. It was silky and delicious. And I would never waste the good stuff on an omlette. That's why I was excited to try American caviar.

True Heroism is remarkably sober, very undramatic.

It is not the urge to surpass all others at whatever cost,

but the urge to serve others at whatever cost. -Arthur Ashe

budrichard

budrichard

Posted
Posted

It is a simple change brought on by heat. Lobsters and thier roe are normally black. Upon cooking both become red. No problem except for why one would cook caviar? A better idea would be to make your omelet and serve your caviar on top, uncooked. -Dick

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