Chicken liver is pre-thawed completely.
Then the liver is washed, cleaned of films and veins. I cut into pieces (I usually cut one liver into 2-3 parts, depending on the size).
Onions cut into half rings. In a preheated frying pan, I pour vegetable oil, throw the onion. Fry for 1-2 minutes, until golden brown.
I put the chicken liver in the pan and mix it. Salt to taste (but keep in mind that the gherkins will also give a little salt). And fry for about 7 minutes, stirring. That is, almost to full readiness. The pieces of the liver should stop completely oozing blood, but inside it will still remain slightly damp, since the roasting does not end there yet.
At this time, I break the eggs in a bowl and mix them with a fork (mix the yolk and white).
I chop the greens.
Gherkins cut into circles.
After 7 minutes, I pour the eggs into the pan to the liver. And I begin to stir quickly. This is necessary so that the eggs are evenly distributed over the chicken liver, forming small lumps.
Fry the eggs and liver for another 3 minutes (until the eggs are ready).
At the very end, I add the chopped gherkins and chopped parsley to the pan. I mix it up. I warm up everything together for just 1 minute and turn it off.
If you still doubt the readiness of the chicken liver, cut a piece. There should be no pink juice on the cut.
Chicken liver, fried with egg and gherkins is ready.