Shirred Egg With Chicken Liver Recipes

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.

CHICKEN LIVER STROGANOFF WITH GREEK YOGURT

Steps:

• Bring a large stockpot of salted water to a boil (it should taste like sea water).
• Meanwhile, heat the oil over medium-high heat in a large, straight-sided saute pan until it shimmers. Sprinkle the chicken livers liberally with salt and pepper. In two batches, add the chicken livers to the hot oil and brown on both sides, about 3 minutes per batch. Transfer the browned livers to a plate.
• Once all of the livers have been browned, add 2 tablespoons of the butter to the pan. Add the mushrooms and cook until lightly browned, about 5 minutes, stirring occasionally. Add 2 more tablespoons of the butter and the onions, season with salt and pepper and cook until slightly softened and lightly browned, 3 to 5 minutes. Take the pan off of the heat and carefully add the cognac. Stir to combine, place the pan back on the heat and cook for 1 minute, stirring constantly. Add the chicken broth and cook until reduced by half, 3 to 5 minutes.
• Meanwhile, slice the browned livers into long strips about 1/2-inch thick.
• Reduce the heat to medium-low, stir the yogurt into the sauce and season with salt and pepper. Then add the livers and stir to combine. Simmer the sauce until the livers are cooked to your liking, 3 to 5 minutes for medium. Season with salt and pepper.
• While the livers are cooking in the sauce, cook the egg noodles in the boiling water until al dente, 5 to 8 minutes. Then drain. Toss the hot egg noodles with the remaining butter and half of the parsley. Season with salt and pepper.
• To serve, divide the egg noodles among 4 to 6 bowls and top with the chicken livers and sauce. Garnish with the remaining parsley. Alternatively, this dish can be served family-style on a large platter.

SHIRRED EGGS

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.

SHIRRED EGGS

Steps:

• Preheat an oven to 350 degrees.
• Using 4 flameproof and ovenproof ramekins, set the ramekins over very low heat on the stove top, add the butter to the dish and break the eggs directly into the gently warming butter. Allow them to cook on the range top for 1 minute only until the egg whites begin to coagulate. While the eggs begin to cook season each ramekin with salt and pepper.
• Pour an equal amount of cream into each dish and top the eggs with a equal portion of truffle slices.
• Place the ramekins on a cookie sheet and put them into the oven to finish cooking. Allow 4 to 5 minutes for the egg yolks to be slightly runny and the whites fully cooked.
• Serve with toasted brioche or croissants.

SHIRRED EGGS : EASY AND ELEGANT

Steps:

• Preaheat oven to 375°F.
• Take 4 ramekins, and spread 1 TBS of butter on the sides and bottom of each.
• Pour 1 tsp cream into each ramekin.
• Crack an egg into each ramekin, and use a spoon to move the yolk into the center of the ramekin.
• Put in each ramekin: 2TBS Cheese, 1 1/2 TBS rosemary, and 1 TBS bread crumbs.
• Place in oven for 12-15 minutes (until whites solidify and eggs are just set), they will continue cooking after the come out.
• Let sit for 3-5 minutes and serve with toast.
• NOTE: you can also makes these with Parmesan Cheese and fresh chives yummers.

CHICKEN LIVER AND EGG SPREAD

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.

SHIRRED EGGS

Steps:

• Preheat the oven to 375 degrees.Butter eight (6-to-8-ounce) ramekins.
• Bring the cream and sage to a boil; remove from the heat. (If using fresh rosemary, strain the cream through a fine sieve.)
• Crack 2 eggs into each ramekin;cover each with 2 tablespoons cream and 2 tablespoons stock.Season with salt and pepper.
• Place the ramekins in a shallow roasting pan.Add enough boiling water to come halfway up the sides of the ramekins.Bake 15 to 16 minutes or until the eggs are just set.Serve immediately!

SHIRRED EGG WITH CHICKEN LIVER

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.