Pasta & rice
Eiernockerl
Small egg-dough dumplings, poached then sautéed in butter with scrambled eggs and chives. A simple, comforting family dish typical of everyday Austrian cooking.
Ingredients
Ingredients
Nockerl
Finition
Spices & seasoning
Optional extras
On the side
Instructions
- Mix the flour and salt, then work in the eggs one at a time with the milk to get a thick, smooth, sticky dough.
- Bring a large pan of salted water to the boil and reduce to a simmer.
- Take the dough with a teaspoon and drop it into the water in small pieces; cook for 3 to 4 minutes until they rise to the surface.
- Drain the nockerl with a slotted spoon and set aside.
- Melt the butter in a frying pan, add the nockerl and fry them lightly for 3 to 4 minutes.
- Beat the two extra eggs, pour them over the nockerl and gently scramble until just set, then sprinkle with chives, nutmeg and pepper before serving.
Variations and tips
Baked version. Sprinkle with grated cheese at the end of cooking and pass briefly under the grill.
Using what's easy to find. Fresh chives can be replaced with garlic chives or chopped flat-leaf parsley.
More ideas
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Austria
Austria
Austria
Austria
Austria
Austria
Austria
Austria
Original Ecomely recipe.