Learn more about preparing brains here.
- 8 ounces brains (lamb's, calf's, or pig's) soaked in changes of water and drained
- 6 eggs
- 3 tablespoons butter
- Salt and pepper to taste
- Herbs, such as sage, to garnish
Place a sauce or saute pan over high heat and wait until it's very hot but not smoking. Melt the butter in the pan and place the brains into the pan. Let the brains brown for a minute, then stir the lobes around in the pan until they are browned but not cooked all the way through, about 2 minutes.
Add all the eggs to the pan and stir gently, taking care not to break up the brains more than necessary. Sprinkle with salt and pepper to taste, and fold in the herbs after a minute. With constant and gentle stirring, the eggs will congeal around the brains in a minute.
Remove the scrambled brains and eggs from the heat while the eggs are still very soft and barely cooked through. The eggs will continue to cook on the plate. Serve hot, with more herbs to garnish.