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Home Food & Drinks Recipes Cooking Fried calf's brain with egg

Fried calf's brain with egg

A traditional dish of Viennese cuisine that impresses with its simplicity and sophistication.

Martin Pichlmaier

Cooking time: 20 minutes

Ingredients (4 servings)
2 piece(s) calf brains
1 tablespoon(s) butter
8 piece(s) eggs
Salt
Pepper
Nutmeg
Chives
  • To prepare the calf‘s brains, first place the brains in warm water for 10 minutes, then carefully peel off the skin.
  • Melt the butter in a pan. Finely chop the brain and fry in the pan until firm. Now crack the eggs directly into the pan and mix well with the brains.
  • Season with salt, pepper and nutmeg, and finish with finely chopped chives.
  • Serve with salted boiled potatoes or green salad.

Wine tip

2020 Pinot Blanc Leithaberg DAC
Weingut MAD
Light yellow-green, silver reflections. Delicate white tropical fruit, a hint of fresh pear and mango, subtle meadow herbs. Medium body, fine pineapple fruit, subtle honey...
Leithaberg, Austria
91 - 93

Falstaff "Viennese Cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro

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Martin Pichlmaier
Chef
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