Scrambled Brains and Eggs
Scrambled brains and eggs is a traditional dish made by scrambling animal brains (often pork or calf) with eggs, onions, and seasonings. It's a hearty, savory breakfast or meal found in various cuisines, including parts of the American South, the UK, and Eastern Europe. The dish is known for its rich, creamy texture and is often served with toast or bread.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates, providing essential nutrients like vitamin B12, iron, and selenium. A typical serving contains around 250-350 calories, depending on the type of brains and added fats used in cooking.
Nutrition breakdown
| Calories | 310 kcal |
| Protein | 22 g |
| Carbs | 3 g |
| Fat | 23 g |
| Fiber | 0.5 g |
| Sugar | 1 g |
| Sodium | 480 mg |
| Vitamin B12 | 15 mcg |
| Iron | 4.5 mg |
| Selenium | 35 mcg |
| Phosphorus | 320 mg |
| Zinc | 3 mg |
| Choline | 350 mg |
| Riboflavin (B2) | 0.4 mg |
| Niacin (B3) | 5 mg |
Per 1 cup (220 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a classic example of nose-to-tail eating, utilizing organ meats to reduce waste and add variety to diets. Nutritionally, brains are exceptionally rich in omega-3 fatty acids and choline, which support brain health.
