Rafed English

Eggs Fried with Chicken Giblets

- Origin: Lebanon


* 1/4 lb Giblets ( or giblets of one chicken )
* Oil or margarine
* 3 Eggs
* Salt and pepper to taste


Cut gizzards and heart into small chunks. Sauté in oil or margarine, then add liver, sauté until tender. Add eggs and seasonings to giblets and cook like an omelet, or the eggs may be left whole on top of the giblets.

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