Beef Liver and Eggs - For the Carnivore Diet
This skillet meal keeps things simple and deeply nourishing: tender beef liver seared hot and fast, finished with rich eggs cooked in the same tallow. Keeping the cook time short preserves a soft texture and clean mineral flavor while delivering serious vitamin A, B12, iron, and choline.
If you’re sensitive to liver’s edge, a short soak and a thorough pat-dry help mellow it without adding extras to the plate. Cook the eggs to your preferred doneness and spoon the pan juices over everything for a glossy, savory finish. It’s a 15-minute, protein-forward classic that fits strict carnivore with no fuss.
Serve immediately and eat hot. Leftovers can be cooled quickly and refrigerated up to 24 hours; reheat gently in a little tallow to avoid overcooking the liver.
Ingredients
- 10 oz (280–300 g) beef liver, membranes trimmed, sliced about 1/2 inch
- 4 large eggs
- 2 tablespoons beef tallow (or butter)
- 1 teaspoon fine salt, divided
- Optional soak: 1/4 cup whole milk or cream, or cold salted water
Instructions
- Optional soak (to mellow flavor): Submerge sliced liver in milk/cream or cold salted water for 20–30 minutes. Drain and pat very dry.
- Heat a heavy skillet over medium-high until hot. Add 1 tablespoon tallow.
- Season the liver lightly with about half the salt. Sear in a single layer 60–90 seconds per side until browned outside but still slightly pink inside (about 135–145°F). Do not overcook. Transfer to a warm plate and tent loosely.
- Lower heat to medium-low. Add the remaining tallow. Crack in the eggs and cook to your preferred doneness (fried or soft scramble), seasoning with the remaining salt.
- Return any juices to the pan and spoon some of the hot fat over the liver and eggs. Serve immediately.