salt and pepper kugel- death by joy

By DreiFromBK

Ingredients

• to drain, and cool a pound of fine noodles. Stir in six egg yolks and salt & pepper to taste—be generous! Add a half-cup of the sacred schmaltz.
• raw chicken livers sauteed chicken livers
• to a couple raw chicken livers. Broil first to kasher. Or, save time by buying already-kashered livers. Sautee with an onion.
• add sauteed chicken livers fold in egg whites
• to the liver and onions. Add to the noodle mixture. Finally, fold in six egg whites (beaten).
• ready for oven finished kugel

Details

Adapted from sadiesalome.com

Preparation

Step 1

Boil, drain, and cool a pound of fine noodles. Stir in six egg yolks and salt & pepper to taste—be generous! Add a half-cup of the sacred schmaltz.
raw chicken livers sauteed chicken livers
Take a couple raw chicken livers. Broil first to kasher. Or, save time by buying already-kashered livers. Sautee with an onion.
add sauteed chicken livers fold in egg whites
Chop the liver and onions. Add to the noodle mixture. Finally, fold in six egg whites (beaten).
ready for oven finished kugel
Here is the kugel ready to go into the oven. And here it is after an hour at 350 degrees. The noodles at the top should be crispy, and the edges of the kugel should be nice and brown. (Various members of my family, myself included, prefer it with the edges burnt.)