By Mark Bittman
- Total Time
- 10 minutes
- Rating
- 5(106)
- Notes
- Read community notes
Featured in: The Egg That Rolled Into the Liquor Cabinet
Learn: How to Cook Eggs
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:2 or 3 servings
- 4tablespoons olive oil
- ½medium onion, sliced
- 5eggs
- ½cup grated Parmesan or other hard cheese
- Salt and pepper to taste
- 6fresh sage leaves, or a teaspoon minced rosemary or thyme
- 4chicken livers, cut into pieces
- ¼cup dry vermouth
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
452 calories; 35 grams fat; 10 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 25 grams protein; 491 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
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.
Step
2
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.
Ratings
5
out of 5
106
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
John
Then they'd need to change the name of the recipe.
Elizabeth
Used fresh thyme, shallot, and cognac. Came out so delicious.
whatscookinghere
Used dried sage, liver from one chicken, 2 eggs, white wine for vermouth, red onion since on hand, skipped cheese because lazy. Also put chicken liver in whole and cut it up after it cooked with metal spatula I was using for stirring. Delicious.
john d
Wow this is so good and a great way to use Chicken Livers that everyone would enjoy. Miss Mark Bittman.
Thanks
DC
Delicious. Used fresh thyme instead of sage. Will make this whenever I find myself with extra liver. Recommend watching video ... shows how to make the most out of these simple ingredients.
Alejandro Rubio
Had to use dried ground sage but still tasty.
Hoda
Used Worcester sauce since I didn’t have vermouth, and used fresh rosemary. Cooked and served the livers separately. It was delicious. August 6, 2023.
DASW
I've made scrambled eggs and sautéed chicken livers a few thousand times, and a nice addition to the livers is Cavender's Greek Seasoning. Fantastic breakfast.
Lampin
So I've found cooking the livers to deeper brown is nicer. Deglazing and cooking down the vermouth (or white wine in my case) a bit before adding eggs. Put the liver and onion off to one side of the pan and scrambling the eggs on the other side of the pan.
Eva Klein
This is an awful dish!! Parmesan does not work. Eggs are sad. I would give it a 1 star. Really??
Lampin
I used mirin instead of vermouth, skipped the cheese and compensated with extra salt and a splash of half and half in with the eggs. To the onions, I added half a green pepper that needed using. Dried sage for the herbs. Fried it all in duck fat instead of olive oil.I've made it a few times and this version was my favorite.
Gabrielle
Amazing, simple, lovely. Made this without the egg, and used white wine to deglaze the pan. Loved the addition of the fresh sage - it’s a great texture treat if you can crisp it in the butter/oil. OK, would have to change the name of the recipe. (I was looking for how to cook my chicken livers, and not make pate which are most of the recipes, and this was the closest recipe I found.)
Phyllis
This technique is awesome! I’ve used Smoked Salmon or Pancetta and played with the herbs, but pretty much stayed with the cheese and always the Vermouth instead of when i used to use milk. Of course as one said changing the recipe does change the name!
Elizabeth
Used fresh thyme, shallot, and cognac. Came out so delicious.
whatscookinghere
Used dried sage, liver from one chicken, 2 eggs, white wine for vermouth, red onion since on hand, skipped cheese because lazy. Also put chicken liver in whole and cut it up after it cooked with metal spatula I was using for stirring. Delicious.
Alejandro Rubio
Had to use dried ground sage but still tasty.
Meta
Just the scramble egg part without the liver would be pretty good.
John
Then they'd need to change the name of the recipe.
DC
Delicious. Used fresh thyme instead of sage. Will make this whenever I find myself with extra liver. Recommend watching video ... shows how to make the most out of these simple ingredients.
john d
Wow this is so good and a great way to use Chicken Livers that everyone would enjoy. Miss Mark Bittman.
Thanks
Private notes are only visible to you.
