Eggah bi Mokh

• 2 sets calf’s brains or 4 sets lamb’s brains
• Vinegar
• Salt

Soak the brains for about 1 hour in water to which you have added a tablespoon of vinegar. Remove the membranes under running water. Throw the brains into boiling salted water acidulated with a teaspoon of vinegar, and simmer for about 10 minutes, until cooked. Cut into slices.

Beat the eggs, and season to taste with salt and pepper. Take two frying pans and heat a tablespoon of butter