Version from Austria
Eiernockerl — Austria
Small egg-rich dumplings from Austria, boiled then pan-fried in butter with scrambled egg, often eaten as a light meal.
- 20 min
- Prep
- 15 min
- Cook
- 3
- Servings
- Easy
- Difficulty
Eiernockerl are small, irregularly shaped dumplings made from a soft dough heavy in eggs, close in style to spätzle but usually cut a little larger and finished in the pan rather than simply boiled and buttered.
The dish is reported from Austria, where it belongs to a broader family of egg-and-flour dumplings found across the German-speaking Alpine region, and it is commonly eaten as a light meal on its own, sometimes alongside a green salad, rather than as a side to meat.
To prepare it, a batter of flour, eggs, milk and salt is mixed until smooth, then pushed through a dumpling press or scraped off a board directly into boiling salted water, where the pieces cook in a couple of minutes as they float to the surface. The cooked nockerl are drained, then tossed in a hot pan with butter until lightly browned, and a beaten egg is poured over them and scrambled through at the end.
What sets this dish apart from other Alpine egg dumplings is the second stage in the pan: rather than being served straight from the pot, the boiled dumplings are fried and finished with extra scrambled egg, which adds a soft, custardy element around the firmer dumplings. Chopped chives are commonly scattered over the top just before serving.
Preparation
Whisk the flour, eggs, milk and salt together into a smooth, thick batter.
Bring a large pot of salted water to a boil.
Push the batter through a dumpling press, or scrape small pieces off a wet board, directly into the boiling water.
Cook for 1 to 2 minutes until the dumplings float, then lift them out with a slotted spoon.
Melt the butter in a large pan over medium-high heat.
Add the dumplings and fry, tossing occasionally, until lightly browned.
Pour the beaten egg over the dumplings, stir gently until just set, and serve at once.
