EGGS STUFFED WITH CHICKEN LIVERS (Hungarian toltott tojas, 24)
12 medium eggs
½ pound chicken livers, trimmed and roughly chopped
kosher salt and freshly ground black pepper to taste
2 tablespoons schmaltz or canola oil
1 onion, minced
1 tablespoon French brandy or cognac
1 tablespoon heavy cream
1 tablespoon fresh lemon juice
flat-leaf parsley leaves and sliced black olives for garnish
sliced red bell peppers and dill pickle spears, for serving
- Place the eggs in a saucepan, cover them with cold water, turn heat to medium high, and set a timer for 15 minutes. When bubbles first appear, reduce heat to medium and simmer the eggs, stirring gently from time to time (to assure that the yolks will set in the center of the eggs, creating a balanced receptacle for the stuffing.) until the timer goes off. Remove from stove, place pan in sink and run cold water over eggs for 5 minutes, until they have cooled completely. (This causes a jacket of steam to form between the egg and shell to facilitate peeling.) Peel the eggs and, using a knife run under cold water, halve them lengthwise.
- Scoop out yolks into a bowl; set aside. Cover egg whites with plastic wrap and set aside in the refrigerator. Season chicken livers with salt and pepper. Heat schmaltz in a 12 inch skillet over medium-high heat. Add chicken livers and cook, turning once, until browned and cooked through, 6 to 8 minutes. Transfer chicken livers to a plate and set aside. Add onions to skillet and cook, stirring and scraping any browned bits from the bottom of the pan, until browned, about 10 minutes. Remove pan from heat, add brandy, and return to heat; cook stirring, until evaporated, about 1 minute. Stir in heavy cream and lemon juice. Transfer the reserved egg yolks and chicken livers along with the onion mixture to a food processor and puree. Cover with plastic wrap and chill.
- To serve, transfer the liver puree to a pastry bag fitted with a fluted tip. Pipe 1 tablespoon chicken liver puree into each egg white and garnish with olive slices and parsley leaves. Serve with pickles and peppers.
adapted from Saveur Magazine