Cut the kidneys in half lengthwise so that they can be unfolded. Remove the urinary strands and membranes with a sharp knife and soak the kidneys. Cut the cleaned and soaked kidneys into fine slices or strips. Salt, pepper and season with marjoram. Heat some sunflower oil and butter in a pan and fry the chopped onion until golden. Add the kidneys and fry, stirring constantly. Beat the eggs and mix them with the kidneys. Cook just until the eggs begin to set but are still nice and creamy. Season again to taste. Arrange kidneys and eggs on warmed plates and sprinkle with chopped parsley before serving.
Roasted Kidneys
Rating: 3.73 / 5.00 (41 Votes)
Total time: 15 min
Servings: 4.0 (servings)