There's so many question marks in this video.... The chef didn't say the amount of butter although it looked almost a 1:1 ratio to the chicken liver assuming that he used the whole container. 1400 grams of eggs would be about 28 eggs.. Did that look like 28 eggs???!!! Assuming that the butter to liver ratio was 1:1 and the eggs were 1400 grams and the cooking temperature was 212 Degrees Fahrenheit. The end product looks much more soft and creamy than expected after cooking and chilling. Also the original recipe would've called for duck fat or chicken fat instead of butter to make this recipe Kosher. I hope Chef Shaya, Vitamix, or Starchefs works educate us and clarify the missing information.

The recipe page doesn't exist 🤔😔

this look fantastic! Do you think steaming in a basket stovetop or water bath in oven will replicate this? If so for how long? great looking texture!

can you please put recipe in text below

Please tell me this is directed towards chefs? Otherwise this is really out of touch... who has a steamer and wants to make that much? Looks great though

Good lord that's 10x the white pepper you need

Why bother making a video on this if you dont want to give the recipe...... DUD...