Soak brains in cold water, and peel off membrane.

Drop brains into boiling water for 1 minute, then remove.

Dry brains and scrape with a knife, reducing them to a rough pulp.

Cook onion in butter over low heat for about 10 minutes until translucent.

Add white pepper, paprika, and beef brains to the onion and continue to cook, covered, over very low heat for about 10 minutes.

Beat eggs as for scrambling.

Just before serving, mix the eggs in with the brains, making a soft scrambled egg out of the mixture.

Be sure to mix brains and eggs thoroughly. The texture should be creamy.

Taste and add salt and pepper if needed.

Serve on toast.