Egg loaf (mosaic)

Name: Egg loaf (mosaic) - Profira D.
Ingredients: 1.5 kg chicken liver; 500 g gizzards; 10 raw eggs; 5 bunches of dill; 1 bunch of parsley; 2 bunches of green onions; 1 bunch of green garlic; 4; 5 boiled eggs (with hard yolk); spices: salt and pepper to taste

Appetizers - Egg loaf (mosaic) by Profira D. - Recipia

I have often made mosaic egg drob, especially in spring or during Easter, when I can easily find fresh greens. Usually, I choose to grind the liver and gizzards in a meat grinder for a more uniform texture, but sometimes I have cut them with a knife into small cubes. Once, I took it out of the tray too quickly and it broke a little, so since then I have learned to be patient and let it cool completely before slicing it. Quick info Total time: approximately 2 hours (boiling, cooling, assembling, and baking) Preparation time: 30-40 minutes (cleaning, boiling, cutting, mixing) Baking time: not specified exactly, approximately 40-50 minutes Servings: 10-12 slices Difficulty: medium Recipe type: drob, traditional recipe, recommended for the Easter table Ingredients 1.5 kg chicken liver 500 g chicken gizzards 10 raw eggs 5 bunches of dill 1 bunch of parsley 2 bunches of green onions 1 bunch of green garlic 4-5 hard-boiled eggs Salt and pepper, to taste Preparation method 1. Boil the liver and gizzards in water with a little salt. After they are cooked, let them cool completely. It is important that they are not hot when mixing with the raw eggs. 2. Pass the liver and gizzards through a meat grinder. If you prefer, you can cut them with a knife into small cubes. Personally, I find the ground version more practical and gives a more cohesive mixture. 3. Finely chop all the greens: dill, parsley, green onions, and green garlic. Use only the leaves and the green parts, avoiding large pieces of stem. 4. Mix the ground meat with all the greens in the same bowl. Add salt and pepper to taste. I first add the greens, then taste and adjust the seasonings. 5. Add the 10 raw eggs to the mixture. Mix well by hand or with a large spoon until everything is homogeneous. 6. Cut the hard-boiled eggs into not very small cubes. Gently incorporate them into the mixture so they do not crumble completely. This is the step that gives the mosaic appearance when sliced. 7. Pour the mixture into two baking dishes (or other suitable oven forms). Level well on the surface. 8. Bake in a preheated oven (the exact temperature is not specified, I usually use 180°C) until the mixture is set and has a slight crust on top. The time may vary, around 40-50 minutes, depending on the oven. 9. Let the drob cool in the tray before removing and slicing it. If you cut it while it is warm, it risks crumbling. Why I make the recipe often The mosaic egg drob is easy to adapt to the quantity of ingredients I have on hand. It is filling, with plenty of fresh greens, and the boiled eggs give it an interesting texture and pleasant appearance when sliced. It keeps well in the fridge for a few days, so I can prepare a larger amount without worries. Tips and variations Tips Use well-cleaned meat and organs, without traces of bile or blood. If you want a lighter drob, do not press the mixture too hard in the tray. Let the drob cool completely before removing or slicing it. Substitutions You can use only liver or only gizzards if you do not have both on hand. If you do not have green garlic, you can use a crushed garlic clove. The hard-boiled eggs can be left whole in the middle for a different appearance, but this recipe uses diced eggs. Variations You can add lovage or other seasonal greens, to taste. It also works with dried onion if you do not have green onions. Similarly, the proportion of greens can be adjusted according to preference, but a lot of greens gives a fresh taste. Serving ideas Slice thickly and serve at room temperature or cold as an appetizer. It can be served alongside radishes, green onions, or green salad. It is suitable both for the Easter table and as a cold snack. Frequently asked questions 1. Can I use other types of meat instead of liver and gizzards? In this recipe, the texture given by the liver and gizzards is important, but if you do not have them, you can try using chicken hearts or even lean ground chicken, but the taste will be different. 2. How do I know when the drob is done in the oven? The drob is done when it is well set and no longer has liquid on the surface, and the edges become slightly browned. You can poke it with a toothpick to check if it is cooked through. 3. Can I make it a day in advance? Yes, it is actually recommended to let it sit in the fridge for a few hours to slice better. The flavor develops better from one day to the next. 4. Can the drob be frozen? I do not recommend freezing it, as the texture after thawing is not the same. It is better to keep it in the fridge for a few days. 5. If I do not have baking dishes, what can I use? You can use any oven-safe form, including metal or ceramic trays. Nutritional values Estimate for one slice (approximately 100 g): Calories: 180-210 kcal Protein: 18-20 g Fat: 9-12 g Carbohydrates: 2-3 g The values are approximate and may vary depending on the amount of greens, the number of eggs, and the type of organs used. Storage and reheating The drob keeps well in the fridge, covered, for up to 4 days. I do not recommend keeping it warm or at room temperature for more than a few hours. It is best served cold or at room temperature.

Egg loaf (mosaic)

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