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• 3 eggs
• 3/4 c. schmaltz, or more to taste (see box at right)
• 1 Spanish onion, thinly sliced
• 1 lb. chicken livers
• 1 tsp. kosher salt, plus more for sautéing the liver
• 1 tsp. freshly ground black pepper
• 2 tsp. red wine vinegar, optional
• Gribenes, optional (see Note)
In a small saucepan, cover the eggs with 1 inch of water, and bring the water to a boil over high heat. As soon as the water reaches a full boil, cover the pan and take it off the heat. Let the eggs sit in the covered pan, off the heat, for 12 to 15 minutes, then remove them from the water.
Meanwhile, in a large sauté pan over medium heat, melt a third of the schmaltz, and cook the onion in it until it’s completely tender and on the brink of browning, 10 to 15 minutes. Transfer the cooked onion to a plate.
Add a little more schmaltz to the pan, increase the heat to high, and sauté the livers, salting them as you do, until they are warm all through with just some pinkness remaining, 7 to 10 minutes.
Peel the eggs. Run the onions, liver and eggs through a meat grinder fitted with a small die into a mixing bowl. Add 1 teaspoon salt, the pepper, and the vinegar, if using, and stir to combine. Stir in 1/2 cup of the schmaltz, in addition to the gribenes, if using (you can also wait and sprinkle them on top as a garnish), and continue to stir until all the ingredients are well incorporated. (As noted, this can also be done using a food processor.) Taste it and add more schmaltz, salt, vinegar, and pepper as you wish. Chill completely.
Nutrition information per 2 tablespoons:
Calories 133 Fat 12 g Sodium 140 mg
Carbohydrates 1 g Saturated fat 4 g Calcium 9 mg
Protein 6 g Cholesterol 140 mg Dietary fiber 0 g
Diabetic exchanges per serving: 1 medium-fat meat, 1 ½ fat.