Chicken Liver Frying Pan with Apples and Onions

Egg white : 34 grams

Clean chicken eggs from adhering skins and pieces of fat and divide into the natural halves. Heat the butter in a large frying pan and fry the chicken livers in it over a high temperature for 3 min, stirring. Remove and set aside with the lid closed. Peel the onions, slice or slice into very fine rings and sauté in the remaining frying fat until soft. Rinse the apples, rub dry, cut into quarters, remove the core and cut into very thin slices. Steam with the onion rings for 5 minutes. Pour in the Calvados, add the marjoram, season with salt and season with pepper. Stir in the chicken liver and simmer at low temperature for 8 min with the lid closed.

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