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–+ servings
Eiernockerl mit Schnittlauch serviert in der Pfanne, Beilage grüner Salat

Austrian Eiernockerl | Egg Dumplings

Rezept drucken
Eiernockerl is a classic dish of the Viennese cuisine with flour, eggs and milk, easy to make and yet very popular. This version of the classic recipe uses wholemeal spelt flour. To make the classis dish, use 100% all purpose flour.
Arbeitszeit 20 Minuten
Resting Time 20 Minuten
Gesamt 40 Minuten
Portionen 2 big portions

Zutaten

For the dough

  • 125 g wholemeal spelt flour (or other wholemeal flour like wheat)
  • 125 g all purpose flour
  • 1 teaspoon salt
  • 2 eggs
  • 150 ml milk

Further

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

Anleitung

  • 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!

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Mai 4, 2022

(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen

https://www.vienna-sunday.kitchen/eiernockerl-viennese-egg-dumplings/