Name: Fried Liver with Egg
Prep time: 20 min
Total time: 20 min
Yield: Makes 4 servings
Cuisine: Turkish
Ingredients: 4 eggs; Parsley-Onion Condiment; Salt and black pepper to taste; Flour for dredging; 1 pound calf or lamb liver, cut into chunks; 3 tablespoons butter or more oil; 3 tablespoons extra virgin olive oil

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

If you are a steak-and-eggs kind of person, and a liver kind of person, this is a great dish. (I love it, especially at breakfast.) Serve with warm pita bread.

Other cuts of meat you can use here: chicken livers (clean them well and do not overcook them); strip, skirt, or other steak.

Ingredients

3 tablespoons extra virgin olive oil
3 tablespoons butter or more oil
1

Asia
Turkey
Main course
Mediterranean

Method

Put 2 tablespoons each of the butter and oil in a large nonstick skillet and place over medium-high heat. When the butter has melted, dredge each of the pieces of liver in the flour, shaking to remove the excess, and add them to the skillet. Sprinkle with salt and pepper and brown well on all sides, until the meat is done to your liking (I recommend medium for this dish)

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