Scrambled eggs & calf's brains
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Calf's brains |
| 1 | medium | Onion; minced |
| 2 | tablespoons | Butter |
| ½ | teaspoon | White pepper |
| ½ | teaspoon | Paprika |
| 3 | Eggs | |
| 1 | teaspoon | Salt; approx |
Directions
Soak brains in cold water, and peel off membrane. Drop brains into boiling water for 1 minute, then remove. Dry brains and scrape with a knife, reducing them to a rough pulp.
Cook onion in butter over low heat for about 10 minutes. Add pepper, paprika, and brains to the onion and continue to cook, covered, over very low heat for about 10 minutes.
Beat eggs as for scrambling. Just before serving, mix in with the brains, making a soft scrambled egg out of the mixture. Be sure to mix brains and eggs thoroughly. The texture should be almost like a creamy risotto, not like HARD scrambled eggs. Add salt to taste.
NB this is a traditional appetizer in Hungary, sometimes served on a slice of toast.
Recipe George Lang "The cuisine of Hungary" MMed IMH c/o Georges' Home BBS 2:323/4⅖
Related recipes
- Brunch scrambled eggs
- Calf's brains appetizer
- Egg & beef scramble
- Fancy scrambled eggs
- Scrambled eggs
- Scrambled eggs & bulgur
- Scrambled eggs & corn
- Scrambled eggs & ham
- Scrambled eggs (baby food)
- Scrambled eggs (mf)
- Scrambled eggs a la scarlatti
- Scrambled eggs and calf's brains
- Scrambled eggs and cheese
- Scrambled eggs and ham
- Scrambled eggs and salami
- Scrambled eggs for one
- Scrambled eggs italian
- Scrambled eggs with bacon
- Scrambled eggs with ham
- Swiss scrambled eggs