Scrambled Eggs With Chicken Livers 4.000

Julia Ewan - The Washington Post

Dinner in Minutes Feb 27, 2008

Danger, Will Robinson! This recipe calls for eggs and fresh, supple chicken livers -- two of the USDA's top offending foods when it comes to high cholesterol content.

We have no cruel intentions here. Consider this a quick and different breakfast-for-dinner kind of dish that could be worked into a weeknight every now and then. To keep the cholesterol numbers in check, we also tested two alternate versions of this recipe: one using a mix of whole eggs and original Egg Beaters, and one using Egg Beaters With Yolk. The latter product has one-fourth the cholesterol of whole eggs and did generate a bit more flavor than the original Egg Beaters. So feel free to replace the whole eggs as you see fit.

Another warning: Between the color of the cooked liver and the addition of tomato paste, this dish is not much to look at once it's done. But it tastes rich and satisfying.

Serve with sauteed spinach or a side salad of butter lettuce, and a glass of Alsatian white wine.

Servings: 4 - 5
  • 3 tablespoons unsalted butter
  • 6 ounces (3/4 cup) chicken livers, trimmed of sinew and fat (if frozen, defrost completely)
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon tomato paste
  • 8 to 10 extra-large eggs, preferably at room temperature (may substitute 2 to 2 1/2 cups egg substitute, preferably Egg Beaters)
  • 3 to 4 stems chives, for garnish (optional)


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.

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.

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.

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. If using an egg substitute, let the eggs set for 1 to 2 minutes before stirring, and wait for 30 seconds or so between subsequent stirrings). 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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Recipe Source

Adapted from "The Silver Spoon" (Phaidon, English edition 2005) and from "Cooking 1-2-3," by Rozanne Gold (Stewart, Tabori & Chang, 2003).

Tested by Bonnie S. Benwick.

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