Scrambled Eggs And Brains Recipe
Ingredients
| 1/2 pound pork or veal brains | ||
| Lemon juice | 2 Tablespoon | |
| Eggs | 6 , beaten | |
| 3 tablespoons chopped green onions | ||
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Butter/Margarine | 3 Tablespoon | |
Directions
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.
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.
Chef
