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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
1x
2x
3x
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.
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:
500
g
Calories:
600
kcal
Keyword
Austrian Food
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