Eiernockerl | Viennese Egg Dumplings

Austrian Eiernockerl is a classic dish of the Viennese cuisine with flour, eggs and milk, easy to make and yet very popular.

Ingredients

For the dough
125 g spelt wholemeal flour
125 g white flour
1 teaspoon salt
2 eggs
150ml milk

Further
4 eggs, whisked
oil for the pan
chives for sprinkling
Salt
pepper

Instructions

Mix all ingredients for the dough.
Leave to rest for 20 minutes.
Cut out dumplings with two tablespoons and cook in boiling water until dumplings float to surface.
Strain dumplings and toss in heated oil, in a pan.
Pour over 4 beaten eggs. The egg dumplings are ready as soon as the egg has set, i.e. it is no longer runny.
Season with salt and pepper and serve with finely chopped chives - Mahlzeit!

Austrian Eiernockerl | Egg Dumplings

Eiernockerl is a classic dish of the Viennese cuisine with flour, eggs and milk, easy to make and yet very popular.

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Rezept drucken Pin Recipe

Zubereitungszeit 20 Min.

Resting Time 20 Min.

Arbeitszeit 40 Min.

Gericht Main dish

Land & Region Austrian

Portionen 2 big portions

Kalorien 600 kcal

Zutaten

  

1x2x3x

For the dough

• 125 g spelt wholemeal flour
• 125 g white flour
• 1 teaspoon salt
• 2 eggs
• 150 ml milk

Further

• 4 eggs whisked
• oil for the pan
• chives for sprinkling
• Salt
• pepper

Anleitungen

 

• Mix all ingredients for the dough.
  
• Leave to rest for 20 minutes.
  
• Cut out dumplings with two tablespoons and cook in boiling water until dumplings float to surface.
  
• Strain dumplings and toss in heated oil, in a pan.
  
• Pour over 4 beaten eggs. The egg dumplings are ready as soon as the egg has set, i.e. it is no longer runny.
  
• Season with salt and pepper and serve with finely chopped chives - Mahlzeit!

Nutrition

Serving: 500gCalories: 600kcal

Keyword Austrian Food

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