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Scrambled Eggs And Brains Recipe
|Veal brains||1⁄2 Pound|
|Lemon juice||2 Tablespoon|
|Eggs||6 , beaten|
|Chopped green onions||3 Tablespoon|
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 mg
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
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.