Brains Scrambled With Eggs

Recipe from Oxmoor House

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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

  1. Wash brains thoroughly in cold water; carefully remove membrane. Drain brains well, and chop.
  2. 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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