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Regime Type:

PKD (With Allowances)

Liver and Egg Sheet

Introduction & Inspiration

If you're looking for a sheet that can be used for various recipes including lasagna's and rolls, look no further! Liver turns out to be the perfect ingredient as it cooks into a sturdy sheet and yet remains so very flexible. As a little twist to the basic liver sheet, if you tolerate egg yolks well, you can make this slightly modified version by adding egg yolks on top. The sheets are super simple to whip up and don't require much cooking time.

I hope you'll enjoy the possibilities that nutrient dense liver and egg sheets can provide to your health in various recipes.

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

1 x Liver and Egg Sheet

Main Ingredients:

200g Veal Liver

95ml Egg Yolk (~6)

Salt To Taste

Lard for Greasing

Recipe Instructions

Preheat the oven to 160c  (convection - middle shelf).


Remove any silvery membrane from the liver if you can (just to make the final mixture smoother), before placing it into a high speed blender with some salt.


Blend, until the mixture is nice and smooth.


Grease a silicone baking mat (e.g. De Buyer) with lard.


Pour the mixture on top of the silicone mat on a baking tray and spread out a thin, even layer of the mixture using a spatula to cover the mat.


Place the baking tray in the oven and cook for 3 or 4 minutes.


Remove the baking tray from the oven and pour the egg yolk over the top of the liver sheet. Use a spatula to spread the egg yolk evenly over the liver sheet.


Place the baking tray back in the oven and cook for a further 10 minutes (check often towards the end of the cooking time to avoid the egg bubbling up too much. You should be able to peel the sides of the sheet up, without any ingredients sticking to the mat).


Remove the baking tray from the oven and allow the sheet to cool on the kitchen countertop for 10 minutes or so.


If you are not going to be using the liver & egg sheet straightaway, transfer it on to some greaseproof paper and cover. Place it in the fridge.


Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.


Be sure to use free range, organic eggs.


If you do not have any lard for greasing your mat, substitute with tallow.


If you do not have any lamb liver, you can certainly use veal or beef liver as well.


Use the Recipe Search functionality on the website to discover how to incorporate liver and egg sheets into various dishes.


As a slightly variation, you can also make a liver and egg sheet too, if you do ok with egg yolks of course. See my Liver and Egg Sheet recipe for this slightly modified version.


To achieve an even thinner sheet, you can also add a small amount of bone broth to make the liver mixture slightly thinner before pouring it on top of the silicone mat.

Be sure to add an appropriate amount of fat to accompany your sheet, to achieve a perfect PKD ratio.


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