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!
Changing lifestyles or just diets comes with the unintended or very much intended consequences of eating differently than before. A plan to follow in these hard times comes very handy. Not as it’s much easier to navigate through the stormy ocean if we have a clear goal in mind as we still have to fight our way through the waves, day after day but the weight of making decisions will be off our shoulders and we can float easier.
A plan will make our struggle much more like going down on a river where we still have to navigate our boat through treacherous whirlpools, reefs, rocks and dead floating wood but we won’t get lost in the vastness of the great ocean.
Therefore, making a plan before any changes with clear goals will not only make us achieve our results but keep us on the safe side of the world as well. Once we go through a well-planned journey, we gain enough experience to navigate through uncharted waters, too.
Sure enough, the open seas are as different from rivers as highways to dirt roads or keto to detoxing but all the experience we have gained, help us shape our actions to the problems we face and make better decisions than just improvising blindly and hope for the best.
Without any doubts, adventures have their charm as well, otherwise movies like Indiana Jones wouldn’t have such impact on us after so many years. Nor chilled monkey brains would be so popular.
Well, it can’t be so popular where there are no monkeys but where monkey is, there must be brains as well. One without the other can’t exist.
It’s the same with other animals too but we can’t really see whole pre-opened pig heads with chilled brains behind the counters. It is something to do with cultural differences probably, as there are cans of pig brains on some shelves, though.
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:
- ½ cup / 100ml Oil
- 2 medium Onion (sliced)
- 1 teaspoon Black pepper
- 1 clove Garlic
- 2 Pork brain (diced roughly)
- 3 Eggs
How to make Eggs and brains:
- Pour oil into a frying pan and heat it up.
- 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.
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.
FitttZee
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Delicious Scrambled Eggs and Brains Recipe
Ingredients
- ½ cup / 100ml Oil
- 2 medium Onion sliced
- 1 teaspoon Black pepper
- 1 clove Garlic
- 2 Pork brain diced roughly
- 3 Eggs
Instructions
- Pour oil into a frying pan and heat it up.
- 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.
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Thanks for being here from time to time! There are a lot of spam comments but we deal with them like we do with spam. In dire times we make something out of them other times we just throw them away. ;D
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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.