I am counting the days until Liz and I go to San Fran in late May. I’m not sure that Incanto can possibly live up to my expectations, and videos like this just fuel my fire. The video also clarifies what I did not like about the calves brain quiche that I had at KO Prime a while back. As Cosentino demonstrates, the key to good brains and eggs is not working the eggs too hard after adding them to the sauteed brains. Doing so will break the brains down, creating a uniformaly mushy dish as opposed to the one part mushy eggs, one part tender bits of brain that I imagine Incanto’s version of brains and eggs to be.
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