Baked omelette with chicken liver
6 servings
30 minutes
Baked omelet with chicken liver is an exquisite signature recipe that combines the softness of eggs and the rich flavor of offal. The origins of such a combination trace back to French culinary traditions, where liver is often used in culinary masterpieces. The delicate egg white envelops the warm liver filling, creating a harmony of textures: the fluffiness of the omelet and the velvetiness of the sauce. The aroma of caramelized onions and a light sherry wine note add depth to the flavor. This dish is perfect for a cozy dinner or breakfast, providing a sense of gastronomic sophistication. It’s best served immediately while the warm sauce gently flows over the omelet and fresh parsley refreshes the composition.
1
Heat olive oil in a small pan. Add finely chopped onion and cook on low heat, stirring, for 5 minutes until soft and translucent. Meanwhile, clean and cut the liver into 4 pieces each. Fry it for 3 minutes, then remove with a slotted spoon and set aside.
- Olive oil: 3 tablespoons
- Onion: 1 head
- Chicken liver: 6 pieces
2
Add starch to the pan and cook, stirring, for 2 minutes, then carefully pour in the sherry and gradually add 275 ml of water. Cook, stirring, for 2-3 minutes, then add the liver and onion to the sauce and season with salt. Remove from heat and do not let it cool.
- Potato starch: 1 tablespoon
- Sherry: 2 tablespoons
- Salt: to taste
3
Divide the butter into molds and melt in an oven preheated to 160 degrees. Then remove the molds from the oven, crack an egg into each, lightly salt, and return to the oven for 3-4 minutes until the whites are cooked but the yolks remain intact.
- Butter: 50 g
- Chicken egg: 6 pieces
- Salt: to taste
4
Remove the forms from the oven, drizzle with warm sauce and sprinkle with finely chopped parsley. Serve immediately.
- Chicken liver: 6 pieces
- Onion: 1 head
- Parsley: 3 stems