Wash your liver and trim any icky stuff.

Stir fry your onions in in two tablespoons of oil or schmaltz in a large pan over medium heat until golden brown (about 7 minutes).

Add chicken livers to the pan and cook for a few minutes until medium. There still should be pink on the inside. If you overcook them they will dry out!

Mush up three of your eggs in a separate bowl.

Put cooked livers in a food processor and pulse a few times.

Add livers and onions to a bowl with salt, pepper, 1-2 tablespoons oil or schmaltz and eggs.

Garnish with fourth chopped egg.