CLASSIC JEWISH CHOPPED CHICKEN LIVER RECIPE
With just chicken liver, hard-boiled eggs, onion, and fat, a world-class spread can be yours. This chopped liver recipe helps you get the result you want, whether it's more savory or more sweet.
Provided by Daniel Gritzer
Categories Appetizers and Hors d'Oeuvres Sides Snacks
Number Of Ingredients 9
Steps:
- If Using a Grill for the Livers: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Proceed to step 3.
- If Using a Broiler for the Livers: Preheat broiler and move oven rack to highest position. Oil a slotted broiler pan, or a wire rack set in a rimmed baking sheet.
- Using a paring knife, clean livers well of any fat, green spots, or large veins. Season all over with kosher salt. If using a grill, grill livers over high heat, turning frequently, until they are very lightly charred in spots and only the last traces of pink remain in their centers. If using the broiler, arrange livers on the prepared broiler pan or wire rack and broil, turning frequently, until exteriors are well-browned and only the last traces of pink remain in the centers. (If you are unsure about whether the livers are done, cut them open to check.) Remove from oven or grill and set aside.
- Scrape minced liver and egg mixture into a mixing bowl. Scrape in cooked onion, along with all of the cooking fat. Add minced gribenes, if using. Stir until thoroughly combined, seasoning with salt and pepper as you go.
- Add as much extra schmaltz as needed, 1 tablespoon at a time, to reach desired consistency. Exactly how much this is will depend on several variables, including your personal preference, though we recommend that chopped liver be spreadable and moist, not dry and crumbly.
Nutrition Facts : Calories 118 kcal, Carbohydrate 3 g, Cholesterol 200 mg, Fiber 0 g, Protein 10 g, SaturatedFat 1 g, Sodium 136 mg, Sugar 1 g, Fat 7 g, ServingSize Makes about 1 quart, UnsaturatedFat 0 g
SHIRRED EGGS
Steps:
- Heat oven to 375 degrees F.
- Butter 4 (6-ounce) creme brulee ramekins with the butter and lay 1 slice of ham in each ramekin so that it sits flat on the bottom (it's ok if it comes up the sides.) Crack 2 eggs into 2 separate small cups and pour simultaneously into 1 of the ramekins so that the eggs sit side by side on top of the ham slice. Season lightly with salt and pepper. Repeat with remaining eggs. Place the 4 filled ramekins onto a baking sheet and transfer to the oven. Bake until eggs are just beginning to set up and become opaque, 9 to 10 minutes.
- Remove from the oven and drizzle each ramekin with 2 tablespoons of the heavy cream and then sprinkle 2 tablespoons of the cheese over the top of each. Sprinkle the parsley and chives over the ramekins and then return to the oven. Cook until eggs are just set up but yolks are still runny, 10 to 12 minutes, or to desired degree of doneness. Remove from the oven and serve immediately.
SHIRRED EGGS
These delicious eggs are baked with cream, chives, and Parmesan cheese.
Provided by rd12498
Categories Breakfast and Brunch Eggs
Time 25m
Yield 1
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Rub the inside of a 6 ounce ramekin with butter. Pour cream into the ramekin, then crack the eggs on top of the cream without breaking the yolks. Use a spoon to position the yolks towards the center of the ramekin, then sprinkle with salt, pepper, chives, and Parmesan cheese.
- Bake in preheated oven until the whites of the eggs have set and the yolks are still soft, 12 to 15 minutes. Remove from oven, and allow to set for 2 to 3 minutes before serving.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 1.2 g, Cholesterol 390.1 mg, Fat 15.2 g, Protein 13.6 g, SaturatedFat 6.4 g, Sodium 183.1 mg, Sugar 0.8 g
SHIRRED EGG WITH CHICKEN LIVER
I've loved shirred eggs ever since I first sampled them in a Paris brasserie years ago. But I didn't know exactly how to make them until I came across the carefully instructive recipe in Julia Child's masterful tome, Mastering the Art of French Cooking, where they were called oeufs sur le plat or oeufs miroir (in deference to their shimmering surface). Here's my favorite version, which I invariably make when I have plucked the packet of giblets from the cavity of a chicken. It should always include a plump liver-the cook's treat.
Number Of Ingredients 6
Steps:
- Preheat the broiler. Melt the butter in a small heatproof gratin pan. When it is sizzling, toss in the chicken liver, sear for only a minute, then add the shallot and/or scallion and cook quickly, tossing, for another 1/2 minute. Splash in the sherry, let cook for a few seconds, until syrupy, then carefully break the egg right into the pan. Salt and pepper everything, and let cook over medium heat until the egg has just begun to set. Spoon the little bit of pan juice over the egg, and slip onto a rack about 6 inches under the broiler to finish cooking, just until the egg is set. Baste again, and eat from the gratin pan with some toasted bread to mop up the browned bits and juice.
- Ham and sausage are also wonderful with shirred eggs, and you could do a vegetarian version with some onion and sweet pepper or some leftover ratatouille, if you have any.
SCRAMBLED EGGS WITH CHICKEN LIVERS
Provided by Mark Bittman
Categories breakfast, easy, quick, main course
Time 10m
Yield 2 or 3 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 439, UnsaturatedFat 22 grams, Carbohydrate 5 grams, Fat 34 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 9 grams, Sodium 483 milligrams, Sugar 1 gram, TransFat 0 grams
SHIRRED EGGS
I love it when my husband makes these for us! He found the recipe in Sunset magazine. Note: The recipe is for individual servings. Increase according to however many you plan to serve. Enjoy!
Provided by SwissItalian
Categories Breakfast
Time 17m
Yield 1 ramekin, 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Generously coat a 6-oz. ramekin with the butter.
- Pour the whipping cream into bottom of ramekin.
- Crack eggs into the ramekin and gently coax the yolks toward the center, using a spoon if necessary.
- Sprinkle with salt and pepper, then top with minced chives and parmesan cheese. Lightly sprinkle top with paprika.
- Bake until set around edges and still a bit jiggly in the center, about 12 minutes. (For firm yolks, bake an additional 3 minutes.)
- Let sit 2 to 3 minutes to set and serve immediately.
- Note: For easier oven transfer, set ramekins on a large baking pan.
Nutrition Facts : Calories 211.8, Fat 16, SaturatedFat 6.9, Cholesterol 443.6, Sodium 227, Carbohydrate 1.3, Sugar 0.8, Protein 14.8
CHICKEN LIVER AND EGG SPREAD
Not chopped liver, but a spread that can be a filling for canapes, spread on matzah's or as an appetizer with some slices of tomato. The recipe is from Bonne Rae London. Not a recipe I like but I make it for my husband and others. Sometimes I add extra green chopped onion.
Provided by PetsRus
Categories Spreads
Time 35m
Yield 2 cups approx
Number Of Ingredients 5
Steps:
- Grill the chicken livers, let them cool, trim and cut in chunks.
- Process in the food processor, pulsing until finely chopped, transfer to a mixing bowl.
- Now do the same with the onion, add to the liver.
- The same again for the eggs, or do them by hand because you don't want them too fine.
- Add also to the liver mixture.
- Add the chicken fat and blend well, season with salt and pepper.
- Chill before serving.
Nutrition Facts : Calories 569.4, Fat 40.7, SaturatedFat 12.4, Cholesterol 1046.6, Sodium 269.4, Carbohydrate 9.3, Fiber 1.1, Sugar 4.9, Protein 38.9
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