Jewish Eggs

Jewish Eggs

To make the dish vegetarian, omit the liver and the fat and just use a good quality neutral-flavored vegetable oil. (If you use oil instead of fat you might find the eggs a bit dry. In that case, you can add more oil.) You can also replace the liver with a good quality, country-style goose liver paté containing bigger pieces of liver.

8 eggs
1/2 cup of goose or duck liver, cut into small pieces
2 red onions, finely chopped
pinch of salt
little bit of Hungarian red pepper
bunch of parsley, finely chopped (optional)
2 tablespoons mustard
1-2 tablespoons of Hungarian sweet dessert wine or one tablespoon sugar
2 + 2 tablespoons goose or duck fat at room temperature (can be replaced by light vegetable oil)

Boil the eggs for 10 minutes, and let them cool. Grate them through a cheese grater or chop them into small pieces.

In a non-reacting frying pan, heat 2 tablespoons fat, and sauté the onions until they are very soft and lightly brown.

Add the liver and sauté for about 5-6 minutes. It does not need much time to cook.

Turn off the heat, add a pinch of sugar or the sweet wine and let the whole thing rest while you prepare the rest of the dish.

In a separate bowl, mix the rest of the ingredients. Be careful that the eggs do not get smashed. Cut the sautéed liver pieces as small as you can and add these to the eggs as well.

Place in the fridge for at least 2 hours to let the flavors develop.

Serve at room temperature. This appetizer is especially good served on a slice of matzo, or a slice of challah or rye bread.

Serves 6-8 people

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