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.
Zutaten
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
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