Traditional recipes

Fried brain

Fried brain

It is a delicious and very fast dish, it can be eaten with puree or french fries.

  • 2 eggs
  • flour
  • 3-4 tablespoons of milk
  • dry dill
  • salt
  • pepper
  • optional boia dulce
  • biscuit
  • 500 g pork brains

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Bread Bread:

The brain is cleansed of the skin under running water, then dried on a paper towel. Whoever wants can scald it first in boiling water with salt and a little vinegar. Then cut thin slices.

First mix the eggs with the flour until it becomes a thicker cream, then thin with the milk, and at the end add the spices.

The brain slices are given through this composition, rolled in breadcrumbs and then fried in hot oil. Remove on a paper napkin to absorb excess fat.


Brainless, simple and quick to do

When it comes to the brain, I remember the first years spent in the kitchen of a restaurant in Arad, as a practitioner. It was such a popular product and you had to have someone in the kitchen or "bribe" a waiter and it was rarely found in restaurants, because most of the amount of pork was delivered for export.

It can be served as a hot snack, along with other dishes or as a main course.

Although it contains a lot of cholesterol, it has healthy fats, and we should not completely exclude it from the diet, which is especially beneficial for the nervous system. Being a very good source of iron, but also of vitamins B6 and B12, the latter being found in few foods and is important in preventing anemia and nervous diseases, but also vitamins such as C and E.

If you like, you can try the brain recipe with egg and onion, described step by step here or click on the photo to open the recipe.

Ingredients:

  • 500 g pork brains
  • 2 bay leaves
  • A few peppercorns
  • 3 tablespoons food grade vinegar
  • 2 eggs
  • 100 g of flour
  • 100 g breadcrumbs
  • Frying oil
  • Salt and pepper to taste

Method of preparation:

Put a pot with at least 2 liters of boiling water, in which we add vinegar, salt, peppercorns and bay leaves.

When the water boils, add the pieces of brain in turn, washed and cleaned of any bones and skin, give them a boil, it is enough. Let it cool in the water in which it boiled.

After it has cooled, take it out in a bowl, clean it of the peppercorns and bay leaves.

We form balls or other shapes in the brain, which we give through flour, beaten egg and breadcrumbs.

Fry them in an oil bath until golden brown.

Serve hot. Simple, fast and tasty! So I wish you good work and good appetite!


Brainless, simple and quick to do

When it comes to the brain, I remember the first years spent in the kitchen of a restaurant in Arad, as a practitioner. It was such a popular product and you had to have someone in the kitchen or "bribe" a waiter and it was rarely found in restaurants, because most of the amount of pork was delivered for export.

It can be served as a hot snack, along with other dishes or as a main course.

Although it contains a lot of cholesterol, it has healthy fats, and we should not completely exclude it from the diet, which is especially beneficial for the nervous system. Being a very good source of iron, but also of vitamins B6 and B12, the latter being found in few foods and is important in preventing anemia and nervous diseases, but also vitamins such as C and E.

If you like, you can try the brain recipe with egg and onion, described step by step here or click on the photo to open the recipe.

Ingredients:

  • 500 g pork brains
  • 2 bay leaves
  • A few peppercorns
  • 3 tablespoons food grade vinegar
  • 2 eggs
  • 100 g of flour
  • 100 g breadcrumbs
  • Frying oil
  • Salt and pepper to taste

Method of preparation:

Put a pot with at least 2 liters of boiling water, in which we add vinegar, salt, peppercorns and bay leaves.

When the water boils, add the pieces of brain in turn, washed and cleaned of any bones and skin, give them a boil, it is enough. Let it cool in the water in which it boiled.

After it has cooled, take it out in a bowl, clean it of the peppercorns and bay leaves.

We form balls or other shapes in the brain, which we give through flour, beaten egg and breadcrumbs.

Fry them in an oil bath until golden brown.

Serve hot. Simple, fast and tasty! So I wish you good work and good appetite!


Because brains has blood between the ribs, it must be kept in cold water at least 30 minutes (and even changed the water 2-3 times).

Then to be able to clean it peel, it will burn for 1-2 minutes in a pot with boiling water with salt and vinegar.

Drain in a strainer, crayfish, then cut into slices not too thin, so as not to spread on the dough (slices cut by about 1 cm).

Separate in another vessel we will make a it took as of pancakes from eggs beaten with a salt powder, pepper, thyme and flour (be a sour cream dough), in which we will put brain slices, to soak well, for about 30 minutes cold in the refrigerator.

a teflon pan, we set it on fire oil, then add brain slices fried it 1-2 minutes on each side, until egg crust it will have a light color brown.

For those who want a more crispy egg crust, after they are removed from it took, brain slices can be given by biscuit, then fry.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Because brains is quite a preparation hard, it will serve with bread and lemon slices, which we squeeze on top.

Together with breaded snails it can also be a long grain rice garnish.


Tag: brain pane

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I used pork brains for breaded brains, but you can also use veal brains.

First, thaw the brain, then put it in cold water and keep it for 2-3 hours to get as much blood out of it. I also changed the water twice, maybe out of too much zeal :).

Drain the brain of water using a strainer, then in 1-1.5 liters of water with a little salt boil the brain for 10-15 minutes. After boiling, the blood left in the pig's brain turns into foam that rises to the surface of the water, foam that we will take with a spatula and throw.

While the brain is boiling, in a deep plate beat 2 eggs with a little salt and a little pepper, then put in another plate 3-4 tablespoons of flour.

When the brain has boiled, heat 200 ml of oil in a pan, drain the brain of water, then carefully take each piece of brain, pass it through flour, then through the egg and fry it in hot oil.

Fry the brain for 1-2 minutes on each side, until the egg crust is slightly brown. If you want to have a crispier bread crust, after passing the brain through the egg, give it a little breadcrumbs.


I used pork brains for breaded brains, but you can also use veal brains.

First, thaw the brain, then put it in cold water and keep it for 2-3 hours to get as much blood out of it. I also changed the water twice, maybe out of too much zeal :).

Drain the brain of water using a strainer, then in 1-1.5 liters of water with a little salt boil the brain for 10-15 minutes. After boiling, the blood left in the pig's brain turns into foam that rises to the surface of the water, foam that we will take with a spatula and throw.

While the brain is boiling, in a deep plate beat 2 eggs with a little salt and a little pepper, then put in another plate 3-4 tablespoons of flour.

When the brain has boiled, heat 200 ml of oil in a pan, drain the brain of water, then carefully take each piece of brain, pass it through flour, then through the egg and fry it in hot oil.

Fry the brain for 1-2 minutes on each side, until the egg crust is slightly brown. If you want to have a crispier bread crust, after passing the brain through the egg, give it a little breadcrumbs.


I used pork brains for breaded brains, but you can also use veal brains.

First, thaw the brain, then put it in cold water and keep it for 2-3 hours to get as much blood out of it. I also changed the water twice, maybe out of too much zeal :).

Drain the brain of water using a strainer, then in 1-1.5 liters of water with a little salt boil the brain for 10-15 minutes. After boiling, the blood left in the pig's brain turns into foam that rises to the surface of the water, foam that we will take with a spatula and throw.

While the brain is boiling, in a deep plate beat 2 eggs with a little salt and a little pepper, then put in another plate 3-4 tablespoons of flour.

When the brain has boiled, heat 200 ml of oil in a pan, drain the brain of water, then carefully take each piece of brain, pass it through flour, then through the egg and fry it in hot oil.

Fry the brain for 1-2 minutes on each side, until the egg crust is slightly brown. If you want to have a crispier bread crust, after passing the brain through the egg, give it a little breadcrumbs.


I used pork brains for breaded brains, but you can also use veal brains.

First, thaw the brain, then put it in cold water and keep it for 2-3 hours to get as much blood out of it. I also changed the water twice, maybe out of too much zeal :).

Drain the brain of water using a strainer, then in 1-1.5 liters of water with a little salt boil the brain for 10-15 minutes. After boiling, the blood left in the pig's brain turns into foam that rises to the surface of the water, foam that we will take with a spatula and throw.

While the brain is boiling, in a deep plate beat 2 eggs with a little salt and a little pepper, then put in another plate 3-4 tablespoons of flour.

When the brain has boiled, heat 200 ml of oil in a pan, drain the brain of water, then carefully take each piece of brain, pass it through flour, then through the egg and fry it in hot oil.

Fry the brain for 1-2 minutes on each side, until the egg crust is slightly brown. If you want to have a crispier bread crust, after passing the brain through the egg, give it a little breadcrumbs.


Because brains has blood between the ribs, it must be kept in cold water at least 30 minutes (and even changed the water 2-3 times).

Then to be able to clean it peel, it will burn for 1-2 minutes in a pot with boiling water with salt and vinegar.

Drain in a strainer, crayfish, then cut into slices not too thin, so as not to spread on the dough (slices cut by about 1 cm).

Separate in another vessel we will make a it took as of pancakes from eggs beaten with a salt powder, pepper, thyme and flour (be a sour cream dough), in which we will put brain slices, to soak well, for about 30 minutes cold in the refrigerator.

a teflon pan, we set it on fire oil, then add brain slices fried it 1-2 minutes on each side, until egg crust it will have a light color brown.

For those who want a more crispy egg crust, after they are removed from it took, brain slices can be given by biscuit, then fry.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Because brains is quite a preparation hard, it will serve with bread and lemon slices, which we squeeze on top.

Together with breaded snails it can also be a long grain rice garnish.


Brain bread & # 8211 simple recipe

Brain bread a very simple, tasty recipe, considered a delicacy. It can be served as an appetizer or as a main course. The brain is not a food you eat every day. However, nothing happens if we taste it from time to time.

  • Keep the brain in cold water for at least 10 minutes so that all the blood comes out of it.
  • The brain has a very delicate texture, it breaks easily, so we will avoid pressing or squeezing it before boiling.
  • It does not need to be cleaned of the skin, because it is very thin and delicate. Trying to remove it, we only managed to break the pieces of the brain.
  • The brain is boiled before frying, to become firmer and easier to work with. It will largely be due to the vinegar we add to the water.
  • Once cooked, the brain can be consumed as such, with a little butter and seasoned with salt and pepper.
  • Do not fry the brain too much, it is already cooked by boiling.
  • If the brain broke into several pieces of different sizes, formed with ball palms, like meatballs. Then give them flour, egg and breadcrumbs.

Although it contains a lot of cholesterol, it has healthy fats, and we should not completely exclude it from the diet, which is especially beneficial for the nervous system. Being a very good source of iron, but also of vitamins B6 and B12, the latter being found in few foods and is important in preventing anemia and nervous diseases, but also vitamins such as C and E.


Video: COOKING LAMB BRAINS. FRIED LAMBS BRAIN RECIPE BY WILDERNESS COOKING (December 2021).