Hirn mit Ei
Europe — Germany (Bavaria/Swabia)
Traditionally made with veal brain (Kalbshirn) rather than mature beef.
Germany's most important brain preparation. Brain poached then scrambled with eggs, butter, and parsley. Part of the Central European brain-with-eggs tradition shared with Poland, Czech Republic, Ukraine, and Russia.
Cuts in this tradition
Cultural context
Historically common in Bavaria, Swabia, and Franconia. Consumption declined after BSE-related restrictions. Remains documented in traditional cookbooks and occasional specialty restaurants. Part of the same Central European brain-with-eggs pattern as Czech mozeček s vejci and Polish móżdżek z jajkiem.
Preparation
Brain soaked in cold salted water, membrane removed. Poached in salted water with vinegar. Broken into pieces and scrambled with beaten eggs, butter, onion, and parsley. Seasoned with salt, pepper, and nutmeg.