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Scrambled Eggs And Brains

southern.chef's picture
  Veal brains 1⁄2 Pound
  Lemon juice 2 Tablespoon
  Eggs 6 , beaten
  Chopped green onions 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Butter 3 Tablespoon

Place brains in a bowl, and cover with cold water.
Add lemon juice, and let soak 30 minutes.
Drain and rinse under cold water.
Trim any outer membranes with a sharp knife.
Place brains in a saucepan; cover with water.
Bring to a boil; reduce heat and simmer, uncovered, 20 minutes.
Drain well, and chop coarsely.Combine eggs, green onions, salt, and pepper, stirring well.
Stir in brains.
Melt butter in a large nonstick skillet.
Add egg mixture.
Cook over low heat, stirring gently to allow uncooked portion to flow underneath.
Cook until eggs are set but still moist.
Do not stir constantly.

Recipe Summary

Side Dish

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1038 Calories from Fat 758

% Daily Value*

Total Fat 85 g130.8%

Saturated Fat 36.8 g183.8%

Trans Fat 0 g

Cholesterol 4971.4 mg1657.1%

Sodium 1205 mg50.2%

Total Carbohydrates 8 g2.5%

Dietary Fiber 1.7 g6.9%

Sugars 4 g

Protein 62 g125%

Vitamin A 87.8% Vitamin C 110.1%

Calcium 22.2% Iron 62.3%

*Based on a 2000 Calorie diet

Scrambled Eggs And Brains Recipe