Scrambled eggs with liver and onions.

[DetlefK]

Scrambled eggs with liver and onions

serves 1-2
- 0.5 - 0.75 pounds of fresh liver (e.g. chicken-liver from the butcher)
- 2-3 eggs, beaten
- 1 onion, diced

1.
Raw liver is squishy. Carefully cut it into even bits/cubes/slices/strips of half an inch of thickness.
If you see white/yellow stuff hanging on the liver, that's connective tissue and fat.
If you see green stuff hanging on the liver, cut it off: That's bits of gallblader. It's perfectly edible, but it would give the dish a bitter taste.

2.
Fry the onion on medium heat in a large pan in a generous knob of butter. Give the onion a headstart of 1-2 minutes, then add the liver and a pinch of salt. Stirring from time to time, slowly fry the liver. After about 5 minutes it will look done, but it really needs 10-12 minutes until it's cooked through.

3.
Add the beaten eggs and immediately stir and fold until you have scrambled eggs. When the egg has juuuuuust turned solid, serve immediately.

4.
Serve with mustard and white bread.

[sagesnow]

1. Why? What time?

Have to be up a while and get a strong hunger to face Liver and Onions. Might try this for supper. To each their own!!

[DetlefK]

2. Had it as late breakfast a few days ago.

[sagesnow]

3. I find that admirable.

Sorry it wouldn't be my first choice for breakfast, but I am going to have to try it for supper soon. Will have granola and blueberry yogurt after coffee kicks in.