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Scrambled Eggs With Chicken Livers

serves 4-5

Consider this a quick and different breakfast-for-dinner kind of dish that could be worked into a weeknight every now and then. Serve with a glass of Alsatian white wine.

Read more about this recipe at the Washington Post


3 tablespoons unsalted butter
6 ounces (3/4 cup) chicken livers, trimmed of sinew and fat (if frozen, defrost completely)
1 tablespoon tomato paste
8 to 10 extra-large eggs, preferably at room temperature
3 to 4 stems chives, for garnish (optional)


prep: 15 minutes
total: 15 minutes


medium skillet
medium saucepan
large stainless steel bowl
large bowl
wire whisk
kitchen scissors
wooden spoon or flexible spatula


1. Melt 2 tablespoons of the butter in a medium skillet over medium heat. Add the chicken livers and cook, stirring often, for 4 to 5 minutes, just until they are almost cooked through but still tender. Season with salt and pepper to taste. Add the tomato paste and mix to coat the livers; use a fork to slightly smash them (you will see a little pink inside; that's okay). Remove from the heat.

2. Meanwhile, fill a medium saucepan with a few inches of water and place over medium heat, regulating the heat so that the water is barely bubbling at the edges. Place the remaining 1 tablespoon of butter in a large stainless-steel bowl; set the bowl over the saucepan.

3. Meanwhile, break the eggs into a large bowl and beat well with a wire whisk. Use scissors to snip the chives, if using; set aside.

4. Swirl the melted butter in the bowl to coat the sides, then pour the beaten eggs into the melted butter. Reduce the heat to medium-low and cook for 5 to 7 minutes, stirring constantly with a wooden spoon or flexible spatula, until the eggs are cooked through but have a creamy texture (reduce the heat as needed to keep the eggs from cooking too quickly.) When the eggs are creamy and almost set, add the chicken livers and the scrapings from their skillet, folding gently to combine. Taste and adjust seasoning as needed. Remove the bowl from the saucepan and divide the mixture among individual plates. Sprinkle with the chives, if using, and serve immediately.


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