Scrambled eggs with a twist: Adding offal for breakfast flair
Scrambled eggs seem like such a straightforward dish that it's hard to find anything surprising about them. However, my grandmother discovered a way to prepare them differently from everyone else.
When we think of a hot breakfast, one of the first associations is scrambled eggs. Sometimes they are cooked with bacon, other times with sausage or ham. Some add tomatoes and onions, while others insist scrambled eggs should only be cooked in butter. However, my grandmother surprises us with an addition that can make some people's skin crawl. The family elder opts for tongues.
Scrambled eggs with tongues
Offal was once more commonly served, causing less controversy. When meat was scarce and hard to come by, efforts were made to use it in its entirety. Kidneys in sauce, liver with onions, or stomach stew were commonplace. Brain was often added to scrambled eggs, but my grandmother chose tongues in my home.
When a skillet of scrambled eggs with offal appeared for breakfast, it was known that Grandma was preparing tongues in their sauce for later. While cooking for lunch, she set some aside and combined them with eggs. As long as the younger family members were unaware of the ingredients, they ate it delightfully.
How to prepare tongues for scrambled eggs? It's not difficult. Thoroughly scrub the tongues under running water and trim the salivary glands on both sides of their base. Bring water to a boil in a large pot and add the tongues. Cook on a low heat for about 2-3 hours until they are tender. Add vegetables (carrots, parsley, celery), a bay leaf, allspice, and pepper to the water to enhance the flavour. Remove the cooked tongues from the water and cool them. Then peel off the skin and they’re ready.
Ingredients:
- 4 eggs,
- about 200 grams of cooked tongues,
- 1 onion,
- 2 garlic cloves,
- 2 tablespoons of butter,
- salt and pepper to taste,
- fresh parsley for garnish (optional).
Instructions:
- Chop the onion into small cubes and mince the garlic.
- Melt the butter in a skillet. Add the onion and sauté until translucent. Then add the garlic and sauté for another moment, ensuring it doesn't burn.
- Add the chopped tongues to the onion and garlic, and cook for a few minutes until they are heated and lightly browned.
- Crack the eggs into the skillet, season with salt and pepper, and cook, stirring, until the scrambled eggs are set to your liking.
Transfer the prepared scrambled eggs to a plate, sprinkle with chopped parsley, and serve with bread. Enjoy!
