Chef Chris Cosentino’s educational and inspirational tool for those who are interested in learning about and cooking with offal.
Raw Brains

Brains and Eggs Music To My Ears?

My brother in law Michael Hearst and band mate Joshua Camp of One Ring Zero have written a great song for me based on a recipe that I wrote. This is a new project they are working on, taking chefs recipes and turning them into songs. This a bit similar to ” As Smart As We Are” where he worked with authors who’s writings became the lyrics and basis for his music threw the whole album. I have included the recipe below, follow along to the song and then make yourself some dinner.

A little back ground on the dish. On the south side of Chicago was the largest livestock market and meat processing center in the world Approximately one mile square, it served the nation’s great meat packing companies and many smaller ones located in the surrounding area. A dish that became very common among the butchers was brains and eggs, this came to be know as the butchers treat.

Click the title below to here the song.

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Brains and Eggs “The butchers treat”

serves 4

2 calves brains

1 tsp salt

1 Tbsp lemon juice

1 Tbsp white wine

5 eggs

2 Tbsp cream

1 Tbsp butter

1 tsp chopped chives

1 tsp chopped tarragon

4 slices of rustic country bread

2 tsp extra virgin olive oil

Salt to taste

Black pepper t taste

To poach the brains, fill a large pot with water and add the salt, lemon juice, and white wine. Bring the water to a boil and then turn it down to a simmer, so the water is lightly bubbling. Gently place the brains into the water and simmer them for 5 minutes. Remove the brains from the water with a perforated spoon and place on a plate. Put the plate in the refrigerator to cool for about 15 minutes.

In a mixing bowl, combine the eggs, cream and herbs and beat with a whisk until light. Season with salt and black pepper. Set in the refrigerator until ready to use.

Once the brain is cold and firm, dice it. Heat the butter in a sauté pan over high heat until it starts to brown. Then add the cubed brain pieces and gently stir until golden brown. Turn the heat down to medium. Pour in the egg mixture and fold the brains and eggs together with a rubber spatula until it’s all cooked; it will be light and fluffy.

While the eggs are cooking, grill or toast the bread so it will be warm when the eggs are finished. Serve the brains on warm plates with a piece of buttered toast.

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