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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
  

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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