Scrambled brains are delicious! Finely scrambled with creamy richness. The dish is finished with a little browned butter from the pan and a squeeze of lemon.
Soak the brains in salted cold water for 2 hours, changing the water every 30 minutes. Drain them, carefully peel off the membrane with a sharp knife and swirl the brains in a sinkful of lukewarm water to remove any blood. Whisk the brain along with the egg using a blender to a softer texture. Add the remaining ingredients and mix well. Pour the mixture into a hot greased pan and Turn down the heat to low and stir constantly as they cook. The pan and the and spatula must be in constant motion to create small and soft curds. Remove the pan from the heat when the eggs are still fairly moist, as long as they are firm. Add a squeeze of lemon and serve hot!
The lower the heat and the more constant the movement, the creamier the end product.
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Serving Size: 1 Serving (143g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 123 | ||
Calories from Fat: 61 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 279.2mg | 86 % | |
Sodium 95.2mg | 3 % | |
Potassium 215.8mg | 6 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 5.8g | ||
Protein 9.2g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 123
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