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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 tsp 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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Cook Time 20 mins
Resting Time 20 mins
Total Time 40 mins
Course Main dish
Cuisine Austrian
Servings 2 big portions
Calories 600 kcal

Ingredients
  

For the dough

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

Further

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

Instructions
 

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

Nutrition

Serving: 500gCalories: 600kcal
Keyword Austrian Food
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