When all dishes of eggs get boring, take the simple scrambled eggs to the next level with a bit of brains. Get on to this exclusively creamy journey!
Despite some weird European traditions, eating raw pig isn’t recommended as it could cause all sort of inconvenient complications from bacterial infections to worms. Not like eating raw beef is 100% safe or we can’t get worms from sushi.
So, brains should be cooked in some way or the other and what other way would be best than frying it with a bit of onion and eggs. Well, there are other ways as well but making scrambled eggs with caramelized onion and a toss of brains sounds easy enough for anyone to try.
The results are really rewarding, as with very little effort, we can get a really delicious meal in very short time that can be satisfying at any time of the day.
The brain is totally edible tissue with a high concentration of DHA, that is an important omega 3 fatty acid which is essential for growing children and lactating women.
As we could expect brains, are delicacies in French cuisine and also in some part of China as well but they are not going as far as the chicken feet.
So before going deep in the intricacies of how to make the perfect Tête de veau (French ‘calf’s head’) or testina di vitello (Italian) let’s just start with something simple that is between two worlds and pleases everyone even if they don’t know what they are having at the first bite.
Ingredients
- 2 medium / 300g Onion (sliced)
- 2 tablespoons / 30g Oil
- 1 teaspoon /1g Black pepper
- 1 clove /3g Garlic
- 2 medium / 200g Pork brain (diced roughly)
- 3 medium / 150g Eggs
How to make Eggs and brains
- Slice up the onions.
- Add the sliced onion into the hot oil and saute it on high heat until it gets a glassy / translucent look.
- Reduce the heat to medium high and throw in the black pepper and garlic then saute until the garlic gets fragrant, for about 2-3 minutes.
- Dice up the brains.
- Put the diced up brains onto the onion.
- Saute the onions and brains on high heat until the brains changes color to whitish for about 2-3 minutes.
- Pour the lightly beaten eggs into the pan as well.
- Fry the eggs and brains to desired firmness.
Dice up the brains.
Enjoy!
F.A.Q.
Is it safe to eat pork brains?
Yes, pork brain is safe to eat. As it is with any pork parts, it’s recommended to heat it up to 145°F / 63°C. This heating happens naturally when making scrambled eggs and brains so there is nothing to be worried about.
What do pork brains taste like?
The texture may resemble mashed avocados or anything that is light and creamy like whipped cream. There is no other flavor that would describe the taste of brains. Pork brain tastes like chicken brain maybe a bit more umami.
Delicious Scrambled Eggs and Brains Recipe
Ingredients
- 2 tablespoons Oil
- 2 medium Onion sliced
- 1 teaspoon Black pepper
- 1 clove Garlic
- 2 medium Pork brain diced roughly
- 3 medium Eggs
Instructions
- Slice up the onions.
- Add the sliced onion into the hot oil and saute it on high heat until it gets a glassy / translucent look.
- Reduce the heat to medium high and throw in the black pepper and garlic. Saute the garlic until fragrant for about 2-3 minutes.
- Dice up the brains.
- Put the diced up brains onto the onion.
- Saute the onions and brains on high heat until the brains changes color to whitish for about 2-3 minutes.
- Pour the lightly beaten eggs into the pan as well.
- Fry the eggs and brains to taste.
Nutrition
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Hello … Most recommend the brains be soaked in a salted water for up to 12 hours or more to remove blood. I notice that you do not recommend that here. Does it not really matter? Thanks.
Never heard about that but what’s reason behind removing blood? I don’t think that the amount generally present on the brain alters its flavor significantly not like soaking it in brine for 12 hours.
I believe the idea is to perhaps temper the stronger flavor which the presence of blood may impart. Some circles feel consumption of blood is also potentially toxic or harmful. I believe scriptural food laws forbid the consumption of blood. Not sure what to do. Were the brains you prepared frozen or fresh? I had read that fresh are less problematic in this regard but not sure if that makes any sense unless blood oxidizes in some way through freezing/storage? Did your brains seem to purge a large amount of blood when preparing and cooking them?
I see. I guess then they aren’t huge fan of blood sausages either then 😀
I generally buy it fresh but if some reason couldn’t use them all up, I freeze them and use them when next chance arises. Otherwise I’ve never seen much blood or any blood purging at all.
I bought mine frozen by mail from an Amish farm. Brains are not so easy to obtain any longer. They also do not keep very long when fresh so must, hopefully by the processor, be quickly frozen after removal. If fresh I would make sure they were removed from the animal less than 24 hours ago and would prepare them right away or freeze them right away otherwise. I made the frozen lamb brains I ordered and did not really notice a whole lot of blood but I also did not soak them. I suppose I can experiment next order and see how much blood actually purges. I think I would rather get pork or beef brains rather than lamb. I think the nutritional benefits are amazing and that brains should be often eaten several times a week for that purpose alone. Did you enjoy the flavor of the pork brains?
That’s a pity if you can’t get it fresh but frozen ones are also good if done properly. Personally I only have some once in a while when childhood memories are stirred up by some insignificant event. My grandparents used to have pigs and slaughter them at home with all the family gathered around. Kids got the privilege of eating the pig’s ears and the brains with scrambled eggs. I don’t particularly distinguish any flavor that I like or dislike rather than I’m fond of its creamy texture.
Yumm
This is great and delicious food. Mentioning also blood sausages in comments, wondering which country is this recipe from 🙂 as I grew up exactly on these.
Who knows Péter… The world is big and the web is even wider… 😀