Plate of Stuffed Eggs w/Chicken Liver
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Stuffed Eggs with Chicken Liver
Ukraine
  -   Nachyniuvani Yaitsia
Makes
Effort:
Sched:
DoAhead:  
12 ea  
**
2-1/2 hr  
Yes
These stuffed eggs are a little unusual, but the flavors work together well. It's easy to make and excellent for buffet or zakusky table.



6
------
3
2
1
1-1/2
1
1/2
1/4
------

---
oz
T
T
T
T
t
t
---
Eggs, ExL
-- Stuffing
Chicken Livers
Onions or (1)
Butter
Sour Cream (2)
Mayonnaise
Salt
Pepper
-- Garnish
Dill
Make   -   (2-1/2 hr - 25 min work)
  1. Place EGGS in a saucepan with cold water to cover by about 1/2 inch. Bring to a boil over high heat for 1 minute, then turn off the heat and let them sit covered until you can poke your finger into the water. Peel them under cold running water and chill them.
  2. Slice cold Eggs in half lengthwise and scoop out the yolks.
  3. Chop LIVERS small.
  4. Chop ONION very fine.
  5. Heat Butter and fry Onions until just translucent. Stir in Livers and fry until they've lost their raw color.
  6. Chop together Onion mix and Yolks until very fine. Work in Salt, Pepper, Sour Cream and Mayonnaise. Check seasoning to taste.
  7. Pack Stuffing into a pastry bag with a plain round nozzle and pipe into egg halves.
  8. Chill well in the refrigerator. Serve cold or cool, garnished as desired.
NOTES:
  1. Onions:   Shallots could also be used.
  2. Sour Cream &/or Mayonnaise:   This was not called for in the pattern recipe, which called for 1/2 t vinegar instead. I added this (similar to other Ukranian recipes) to make the stuffing soft enough to be piped through a pastry bag - by far the easiest, neatest and fastest way to fill eggs. The pattern recipe was posted by Alan Leonetti, who said it was the way his maternal grandmother made these in Smela Gubernia, Cherkassy, Ukraine.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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