For the brains with egg, put the brains, if not yet cleaned, in water, skin them and clean them carefully. Drain well or pat dry. Divide or cut into smaller pieces.
Finely chop young onions and sauté in hot butter or clarified butter until light. Add brains and sauté, stirring occasionally. Season with salt and pepper.
Beat eggs in a bowl, season and pour over the brains. Stir through and allow to set briefly until eggs just begin to set but are still creamy. Arrange brains with egg on preheated plates.
Before serving, sprinkle the brains with egg with chopped parsley or chives.
Serve with parsley or salted potatoes and green salad.