Scrambled Eggs & Calf's Brains
Starters Eggs Hungarian
Last updated 6/12/2012 12:57:32 AM. Recipe ID 20098. Report a problem with this recipe.
Title: Scrambled eggs & calf's brains
Categories: Starters, Offal, Cheese/eggs, Hungarian
Yield: 4 Servings
1 lb Calf's brains
1 md Onion; minced
2 tb Butter
1/2 ts White pepper
1/2 ts Paprika
1 ts Salt; approx
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 2:323/4.4
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