Poached Eggs

Boil the eggs for at least 10 minutes, we need hard yolks.

Chop onions.

Fry them in vegetable oil.

Rinse liver, remove veins.

Put the fried onions on a platter.

And in that pan, fry the liver on both sides.

Add curry, pepper, green onions or any herbs you like.

Pour in the soy sauce instead of the salt.

I used Kikkoman sauce.

Fry liver until no more pink juice.

Cut the eggs in half. Take out the yolks, keeping the egg halves.

Grind liver and yolks with a blender or through a meat grinder (onions are also possible).

Pour in broth, water or potato broth until it becomes stiff.

Pour the fried onion and a few grated raw carrots for color.

Mix thoroughly, taste for salt.

Using two teaspoons, portion out the pâté.

Then put it nicely on half of egg whites and decorate with greens and bell peppers.

Serve at a feast table or with your family for dinner.

The pâté is best when served warm, but you can also serve it chilled or warmed up before serving.