Scrambled Eggs and Brains
Growing up, my mom made this, just using calf brains. Thanks to mad cow disease, beef products such as this, are no longer available in the USA. But pork brains are. So I made this using pork brains. They have a slightly stronger flavor, but not too bad. You can scale this up by doubling or whatever for the amount of servings you require. This is a largish single serving, so if you have others things to go along with this, this could be 2 servings.
Scrambled Eggs and Brains
Growing up, my mom made this, just using calf brains. Thanks to mad cow disease, beef products such as this, are no longer available in the USA. But pork brains are. So I made this using pork brains. They have a slightly stronger flavor, but not too bad. You can scale this up by doubling or whatever for the amount of servings you require. This is a largish single serving, so if you have others things to go along with this, this could be 2 servings.
Cooking Instructions
- 1
Rinse fresh brains in water to remove blood.
- 2
Chop brains into a size you like. I prefer about 1/2 inch pieces.
- 3
Add butter to a skillet on medium heat.
- 4
Chop onion, a smaller dice I think is better.
- 5
Smash and dice garlic cloves.
- 6
Add onions and garlic to skillet. Stir and cook until translucent, about 2 minutes.
- 7
Add chopped brains. Stir.
- 8
Take your eggs, I break them into a coffee mug to stir, but a bowl works if you have more.
- 9
Add baking powder to eggs, salt and pepper and milk, stir to scramble.
- 10
When the brains are cooked to your liking, add the eggs, you need to stir constantly now
- 11
Cook until eggs are cooked, but still moist. Serve.
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