Chopped Liver

👨‍🍳 Method

For the Boiled Egg

1. 1
   Bring a pot of water to a boil, deep enough to cover the eggs by about 2 cm.

   StovePot
2. 2
   Gently lower the eggs into it with a spoon.
3. 3
   Turn down the heat slightly and simmer 10–11 minutes.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 4
   Transfer immediately to a bowl of ice water for 5–10 minutes, and peel from the wide end.

   Ice bath

   💡Cold water right after cooking stops the cooking and separates the membrane from the white: peeling is easy, and the yolk doesn't turn gray.

For the Fried onion

1. 5
   Heat the oil in a wide pan over medium-low heat.

   ⚙ Pan-fryingStoveFrying pan
2. 6
   Add the onion and fry for 20–25 minutes, stirring, until the onion is deep golden brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 7
   Add the liver and fry' 8–10 minutes', stirring, until cooked through and no longer releasing liquid.

   ⚙ Adding to the hot fat and fryingStove
2. 8
   Let the liver cool.
3. 9
   Grind the liver, the fried onion and the eggs in a meat grinder.

   Meat grinder
4. 10
   Add the salt and black pepper and mix until even.

   Bowl

   💡A knife or a meat grinder gives a grainy, coarse texture, and a food processor gives a smoother spread. Chopped liver is perishable: make it close to serving and keep it in the fridge for a few days at most.
5. 11
   Chill 1 hour before serving.

   Refrigerator
6. 12
   Serve with toasted bread, pickles and mustard.