Add a secret ingredient to scrambled eggs

New York TimesFebruary 26, 2013 

When I asked Frank DeCarlo – the chef at Peasant in New York City, and a friend – to show me a big-flavored, funky, simple dish that he loved, he suggested a chicken liver frittata.

My mouth watered. Liver and eggs isn’t a common combination, but I fondly remember a breakfast in Turkey of nothing but those two ingredients a few years ago.

Frank’s version is more complicated than that – although it takes only 10 or so minutes – and even contains what he calls a “secret ingredient.”

That ingredient is dry vermouth, which can be best described as white wine with a bunch of unnamed herbs and spices in it; in other words, an alcohol-based seasoning blend. Adding it to the eggs as Frank does at the last minute keeps the eggs moist and adds a mysterious flavor. Frank remembers his mother cooking this dish, but he later saw it prepared in parts of Italy’s Piedmont, the region centered on Turin and the home of vermouth.

There is not an element of this dish that doesn’t make sense, yet it’s an uncommon little combination: browned onions, sage, Parmesan, liver, eggs, oil.

The odd thing is that it’s not a frittata but simply scrambled eggs with livers. When I asked why he described it as a frittata, he said it could be made either way.

“You can fry the onions and livers and then pour the eggs over and bake like a frittata, but I like it with the eggs soft-scrambled even more,” DeCarlo said.

Like almost all scrambled egg dishes, this is lightning quick.

It has subtleties, however. The onions should not become too soft but should brown at the edges and crisp up a bit, which means the initial heat should be high.

Having now made this a couple of times, I think the best herb – not essential, but nice – is sage; finely minced rosemary or thyme is also good, and I can’t imagine that tarragon would be otherwise.

DeCarlo said any liver is good here, but chicken livers are ideal, especially if you don’t overcook them. When cooked correctly, their creaminess is astonishing in contrast to their intense flavor; this, of course, is true of foie gras as well.

The most time-consuming part of this dish is cooking the onions. By the time you add the eggs and vermouth you can practically turn off the heat; a few turns of the spoon and the dish is done. I would do this dish in a nonstick pan unless you have learned how to keep scrambled eggs from sticking on other surfaces; I, for the most part, have not. The addition of Parmesan and a little fresh oil finishes things off beautifully.

To see a printable version of this recipe, click on name below:

Scrambled Eggs with Chicken Livers

Scrambled Eggs With Chicken Livers 4 tablespoons olive oil 1/2 medium onion, sliced 5 eggs 1/2 cup grated Parmesan or other hard cheese Salt and pepper to taste 6 fresh sage leaves, or a teaspoon minced rosemary or thyme 4 chicken livers, cut into pieces 1/4 cup dry vermouth

PUT 3 tablespoons of the oil in a medium skillet over medium-high heat; a minute later, add the onion and cook, stirring, until it begins to brown, about 5 minutes. Meanwhile, beat the eggs with about half the cheese and some salt and pepper.

ADD the sage and livers to the onion and cook, stirring occasionally, until pink, about 3 minutes. Pour in the eggs and vermouth and stir until the eggs set, a minute or so. Garnish with the remaining olive oil and Parmesan and serve hot, warm or at room temperature. Yield:

2 or 3 servings

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