Scrambled Eggs With Brains Recipe

Summary

Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageServings4
CourseMethod
Main Ingredient

Ingredients

 Beef brain1 Pound
 Salt To Taste
 Water1 Cup (16 tbs) (Adjust Quantity As Needed)
 Vinegar/Lemon juice1 Tablespoon
 Eggs6
 White pepper1⁄8 Teaspoon
 Butter2 Tablespoon
 Chopped parsley1 Tablespoon
 Paprika To Taste

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 mg

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

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.
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