Brains Scrambled With Eggs
Yield: 6 servings
- 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
- 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.
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