Fried brains with eggs
Fried brains with eggs is a traditional dish featuring animal brains, typically pork or calf, scrambled or fried with eggs. It is often seasoned with simple ingredients like salt, pepper, and sometimes onions or herbs, and is known for its rich, creamy texture. This dish has roots in various cuisines, including parts of China, Europe, and the American South, where it was historically a way to use offal.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates, and provides key nutrients like vitamin B12, iron, and selenium. A typical serving contains around 300-400 calories, depending on the amount of fat used in cooking.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 22 g |
| Carbs | 2 g |
| Fat | 28 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 450 mg |
| Vitamin B12 | 18 mcg |
| Iron | 4.5 mg |
| Selenium | 42 mcg |
| Phosphorus | 350 mg |
| Zinc | 3 mg |
| Riboflavin (B2) | 0.4 mg |
| Niacin (B3) | 6 mg |
| Choline | 280 mg |
Per 1 cup (200 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it reflects a historical approach to nose-to-tail eating, minimizing waste by utilizing organ meats. Nutritionally, brains are exceptionally rich in omega-3 fatty acids and choline, which support brain health, though they are also high in cholesterol.
