Scrambled Eggs With Chicken Livers Food

TENDER HUNGARIAN CHICKEN LIVERS

Steps:

• In a 10 inch skillet, over medium heat, heat the first 2 tablespoons of olive oil and saute the onions and mushrooms until tender --.
• With a slotted spoon, remove the onion and mushroom mixture to a bowl --.
• In the same skillet, over medium high heat, heat the remaining 2 tablespoon olive oil and saute the chicken livers about 4 minutes, stirring often --.
• Return the onions/mushrooms to the skillet of chicken livers --.
• Stir in the flour, paprika and salt; cook 1 minute --.
• Add Water, stirring to deglaze the skillet; then cook over medium heat until thick (5 minutes? I've never timed it) --.
• Once thickened, remove from heat and stir in the sour cream until well blended --.
• Serve over your choice of pasta or rice --.
• NOTE:prep time only covers the time to slice the onions and mushrooms.

SCRAMBLED EGGS WITH CHICKEN LIVERS

Steps:

• Put 3 tablespoons of the oil in a medium skillet over medium-high heat; a minute later, add the onion and cook, stirring, until it begins to brown, about 5 minutes. Meanwhile, beat the eggs with about half the cheese and some salt and pepper.
• Add the sage and livers to the onion and cook, stirring occasionally, until pink, about 3 minutes. Pour in the eggs and vermouth and stir until the eggs set, a minute or so. Garnish with the remaining olive oil and Parmesan and serve hot, warm, or at room temperature.

PERFECT SCRAMBLED EGGS

Steps:

• Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
• TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
• Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
• Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
• Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

FRENCH SCRAMBLED EGGS, ADAPTED FROM JULIA CHILD

Steps:

• Place eggs, salt and pepper, and liquid in a mixing bowl and beat for 20-30 seconds.
• Smear bottom and sides of pan with butter. Pour in the eggs.
• Cook over moderately low heat, stirring slowly and continuously, reaching all over bottom of pan. Nothing will seem to happen for the first 2-3 minutes. Suddenly the eggs will begin to thicken into a custard. Stir rapidly, moving pan on and off heat, until they have almost thickened to your desired consistency.
• Remove from heat immediately - the eggs will continue to cook slightly.
• As soon as they have reached the desired consistency, add the enrichment (butter or cream), which will stop the cooking. Season to taste, arrange on plates and garnish with parsley.
• Variations:.
• Aux Fines Herbes: Beat a tablespoon of minced fresh herbs such as parsley, chervil, chives and tarragon into eggs at the beginning. Sprinkle on more herbs just before serving.
• Au Fromage: Stir 4-6 T. grated Swiss cheese into eggs along with the enrichment butter at the end.
• Aux Truffes: Stir 1 or 2 diced truffles into eggs before scrambling. Sprinkle a bit of chopped truffle over eggs before serving.
• Garnishings: ham, bacon, sausages, broiled or sauteed mushrooms, kidneys, chicken livers, sauteed eggplant or zucchini, broiled tomatoes, piperade, diced sauteed potatoes, buttered peas, asparagus tips, artichoke hearts.

SCRAMBLED EGGS

Steps:

• Melt the butter in a heavy skillet or nonstick pan. Combine the eggs, salt, pepper, and 2 tablespoons water in a bowl. Briskly whisk, pour into the skillet, and turn the heat very low. Gently stir the egg mixture, lifting it up and over from the bottom as it thickens. Continue to stir until the desired texture is achieved. They thicken and dry out very quickly toward the end, so if you like them soft and moist, remove them from the heat a little before they reach the desired texture; they will continue to cook after being removed from the pan.
• Scrambled Eggs with Ham.
• Add 1/2 cup finely chopped cooked ham to the egg mixture.
• Scrambled Eggs with Cream Cheese.
• Cut 4 ounces cream cheese into small cubes and add to the eggs after they begin to thicken in the skillet.
• Scrambled Eggs with Chives.
• Add 1 tablespoon chopped chives and 1 tablespoon chopped parsley to the egg mixture, and substitute 2 tablespoons cream for the water.
• Scrambled Eggs with Lox.
• Fry 1/2 onion, sliced, and 2 slices lox in the butter before adding the eggs, and eliminate the salt from the mixture.
• Scrambled Eggs with Chicken Livers.
• Fry two chicken livers, diced, in the butter before adding the egg mixture.
• Scrambled Eggs with Asparagus.
• Add 2/3 cup crisp-cooked asparagus, in 2-inch pieces, to the eggs just after they begin to thicken in the skillet.
• Scrambled Eggs with Peppers and Onions.
• Fry 1/2 red pepper, diced, and 1/4 onion, chopped, in the butter for about 5 minutes before adding the egg mixture.
• Scrambled Eggs with Mushrooms.
• Melt the butter in a heavy skillet. Sauté 1 1/2 cups sliced mushrooms with 4 tablespoons finely chopped onion over medium-high heat for 4-5 minutes. Lower the heat before adding the egg mixture.
• Cooking Temperature
• No matter what the technique, it is essential to use low, gentle heat when cooking eggs: egg protein beings to thicken at only 144°F, and toughens rapidly. The only exception is omelets; there the bottom is cooked quickly over medium-high heat, but the surface remains slightly runny, making for a soft interior when folded. Serve cooked eggs on warm, not sizzling hot, plates or they will continue to cook after they are removed from the pan.
• Food Safety and Eggs
• There is an ever-growing concern about the threat of salmonella, bacteria that contaminate eggs, poultry, and meat. Because we often eat eggs lightly cooked and even raw (in sauces like mayonnaise, for instance), they pose a greater threat. In trying to assess the seriousness of the problem, I have consulted government agencies - the Food and Drug Administration, the Agricultural Department, and the Centers for Disease Control - and many other food safety experts. The findings are frustrating because there seems to be no collective information as to how many eggs are infected, and how many people have been stricken with salmonella in this country, so there is no way of knowing the degree of risk one is taking when eating raw or lightly cooked eggs, which are used in many recipes. Government officials recommend that immuno-compromised patients, the very young and the elderly, all of whom are the most severely affected when stricken, should not eat raw or lightly cooked eggs. Until the problem has been licked, the rest of us are consuming eggs that have not been cooked to 165° at our own risk. Incidentally, eggs in cakes, cookies, and breads have been sufficiently cooked to be safe.