Eggs and brains

Roughly chopped pig's brain mixed with egg and curry paste

Eggs 'n' brains is a breakfast meal consisting of pork brains (or those of another mammal) and scrambled eggs.^[1] It is a dish of the Portuguese cuisine known as Omolete de Mioleira^[2] (English: Brain Omelette). In Austria the dish is known as Hirn mit Ei ("calf's brain with eggs")^[3] and used to be very common, but has seen a sharp drop in popularity.

In the United States

In the American Midwest the names are reversed and it is called "brains and eggs".^[2] It is also a breakfast dish in the cuisine of the Southern United States.^[4] In the U.S., it has also been served as a lunch dish.^[5]

References

↑ Cunningham, M.; Jarrett, L. (1996). The Fannie Farmer Cookbook. Knopf. p. 210. ISBN 978-0-679-45081-8.
1 2 Anderson, H.A. (2013). Breakfast: A History. The Meals Series. AltaMira Press. p. 75. ISBN 978-0-7591-2165-2.
↑ McGuigan, D.G. (1962). Vienna Today. W. Frick. p. 182.
↑ Rombauer, I.S.; Becker, M.R.; Becker, E.; Guarnaschelli, M. (1997). JOC All New Rev. - 1997. Scribner. p. 732. ISBN 978-0-684-81870-2.
↑ Beard, J. (2009). James Beard's American Cookery. Little, Brown. p. pt891. ISBN 978-0-316-06981-6. Retrieved March 1, 2016.

External links

Breakfast "Brains N' Eggs" recipe

Cuisines

Regional	African North West list Americas North South list Asian Central South list Caribbean Caucasian European Central Eastern list Global Latin American Mediterranean Middle Eastern Levantine Oceanic

National	Afghan Albanian Algerian American Angolan Argentine Armenian Australian Austrian Azerbaijani Bahraini Bangladeshi Barbadian Belarusian Belgian Belizean Beninese Bhutanese Bissau-Guinean Bolivian Bosnia and Herzegovina Botswana Brazilian British English Scottish Welsh Cornish Bruneian Bulgarian Burkinabé Burmese Burundian Cambodian Cameroonian Canadian Canadian Chinese Quebec Central African Republic Chadian Chilean Chinese Colombian Congolese Croatian Cuban Cypriot Czech Danish Djiboutian Dominican Dominican Republic Dutch East Timorese Ecuadorian Egyptian Emirati Equatorial Guinean Eritrean Estonian Ethiopian Fijian Filipino Finnish French Occitan Gabonese Gambian Georgian German Ghanaian Greek Guatemalan Guinean Haitian Honduran Hong Kong Hungarian Icelandic Indian Indonesian Iranian Iraqi Irish Israeli Italian Sicilian Ivorian (Côte d'Ivoire) Jamaican Japanese Jordanian Kazakh Kenyan Korean Kosovan Kuwaiti Kyrgyz Lao Latvian Lebanese Lesotho Liberian Libyan Liechtensteiner Lithuanian Luxembourg Macau Macedonian Malagasy Malawian Malaysian Malay Chinese Indian Eurasian Malian Maltese Mauritanian Mauritian Mexican Moldovan Monégasque Mongolian Moroccan Mozambican Namibian Nepalese New Zealand Nigerian Nigerien Norwegian Niuean Omani Pakistani Palestinian Panamanian Peruvian Chinese Polish Portuguese Qatari Romanian Russian Rwandan Salvadoran Saint Helena Saint Lucian Sammarinese São Tomé and Príncipe Saudi Arabian Senegalese Serbian Seychelles Sierra Leonean Singaporean Slovak Slovenian Somali South African Spanish Andalusian Asturian Basque Catalan Galician Sri Lankan Sudanese Swazi Swedish Swiss Syrian Taiwanese Tajik Tanzanian Thai Tibetan Togolese Tunisian Turkish Trinidadian and Tobagonian Ugandan Ukrainian United States American Chinese New American Uruguayan Uzbek Venezuelan Vietnamese Western Saharan Yemeni Zambian Zimbabwean

Ethnic and religious	Ainu American Chinese Anglo-Indian Arab Ashanti Assyrian Balochi Balinese Batak Bengali Berber Betawi Buddhist Cajun Cantonese Chechen Chinese Indonesian Chinese Islamic Circassian Crimean Tatar Inuit Greek American Gypsy Italian American Javanese Jewish Sephardic Mizrahi Bukharan Syrian Jewish Komi Kurdish Livonian Louisiana Creole Malay Manado Maharashtrian Mordovian Native American Okinawan Ossetian Padang Parsi Pashtun Pennsylvania Dutch Peranakan Punjabi Sami Sindhi Soul food Sundanese Tatar Udmurt Yamal Zanzibari

Historical	Ancient Egyptian Ancient Greek Ancient Israelite Ancient Roman Aztec Byzantine Early modern European Historical Chinese Historical South Asian History of seafood History of vegetarianism Inca Mayan Medieval Ottoman Peasant Soviet

Styles	Cuisine classique Fast food Fusion Haute Molecular gastronomy Note by Note Nouvelle

Lists	List of cuisines Lists of prepared foods

Food portal Drink portal Category Commons Cookbook WikiProject

This article is issued from Wikipedia - version of the 10/11/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.

Eggs and brains

In the United States

See also

References

External links