Brains Scrambled With Eggs

Recipe from

Oxmoor House

Ingredients

1 pound pork brains
1 small onion, chopped
3 tablespoons butter or margarine
6 eggs
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

Wash brains thoroughly in cold water; carefully remove membrane. Drain brains well, and chop.

Sauté brains and onion in butter in a large skillet until onion is tender. Combine eggs, baking powder, salt, and pepper; beat well, and stir into brains mixture. Cook over medium heat, stirring frequently, until eggs are firm but still moist. Serve immediately.

Note:

Oxmoor House Homestyle Recipes

January 1984
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