Grandma's secret twist: Scrambled eggs with tongues
Scrambled eggs seem like such a simple dish that it's hard to find anything surprising about it. However, my grandmother found a way to prepare them differently than anyone else.
When we think of a hot breakfast, scrambled eggs are one of the first things that come to mind. Sometimes they're cooked with bacon; other times, with sausage or ham. Some add tomatoes and onions, while others insist that scrambled eggs should be cooked only in butter. However, my grandmother has a surprising twist that might make some people uneasy. She opts for tongues.
Scrambled eggs with tongues
There was a time when offal was more commonly used in Polish cuisine and caused less controversy. When meat was scarce and hard to find, efforts were made to use every part of it. Dishes like kidneys in sauce, liver with onions, or stomach stew were commonplace. Brain was often added to scrambled eggs as well, but in my home, my grandmother chose tongues.
When a skillet of scrambled eggs with offal appeared for breakfast, it was a sign that Grandma was planning to prepare tongues in their own sauce for later. While cooking them for lunch, she would set some aside and mix them with eggs. As long as the younger family members were unaware of the dish's ingredients, they ate it with delight.
How to prepare tongues for scrambled eggs? It's not difficult. Thoroughly scrub the tongues under running water and trim the salivary glands located on both sides of their base. In a large pot, bring water to a boil and add the tongues. Cook on low heat for about 2-3 hours until they are tender. You can add vegetables (carrots, parsley, celery), bay leaf, allspice, and pepper to the water to enhance the flavor. Remove the cooked tongues from the water, let them cool, and then peel off the skin to get them ready.
Ingredients:
- 4 eggs
- About 7 oz of cooked tongues
- 1 onion
- 2 garlic cloves
- 2 tablespoons 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, being careful not to let it burn.
- Add the chopped tongues to the onion and garlic, cooking for a few minutes until they are heated and lightly browned.
- Crack the eggs into the skillet, season with salt and pepper. 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!
