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Scrambled Eggs With Brains

chef.jackson's picture
Ingredients
  Beef brain 1 Pound
  Salt To Taste
  Water 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Vinegar/Lemon juice 1 Tablespoon
  Eggs 6
  White pepper 1⁄8 Teaspoon
  Butter 2 Tablespoon
  Chopped parsley 1 Tablespoon
  Paprika To Taste
Directions

Soak brains in salted cold water for 15 minutes; drain and carefully remove membrane with tip of paring knife.
Cover with boiling water; add 1 teaspoon salt and vinegar; simmer for 15 minutes.
Drain, plunge into cold water, and drain again.
Chop coarsely.
Beat eggs slightly; add 1/2 teaspoon salt, pepper, and brains.
Melt butter in frying pan; add egg mixture.
Cook over low heat, stirring often, until set.
Sprinkle with chopped parsley and paprika.
Makes 4 servings.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Egg
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 331 Calories from Fat 229

% Daily Value*

Total Fat 26 g39.3%

Saturated Fat 9.6 g48.1%

Trans Fat 0 g

Cholesterol 336.8 mg112.3%

Sodium 327.4 mg13.6%

Total Carbohydrates 3 g0.9%

Dietary Fiber 0.26 g1%

Sugars 0.6 g

Protein 23 g45.8%

Vitamin A 20% Vitamin C 8.7%

Calcium 4.8% Iron 9.4%

*Based on a 2000 Calorie diet

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Scrambled Eggs With Brains Recipe