Dumplings with Scrambled Eggs

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

broth, strong
butter
4 egg (s) or 8, as required
salt and pepper

For the dough: (dumpling dough)

600 grams flour
3 egg (s)
1 teaspoon, heaped salt
260 ml milk

Instructions

Mix the ingredients for the dumpling dough well in a bowl, possibly add a little milk to the dough. The dough must fall from the spoon with difficulty. Let stand for 10 minutes.
In the meantime, bring a strong broth to the boil. Dip a tablespoon into the broth, cut off a little dough with the spoon and add to the broth. Let the flour dumplings simmer for about 15 minutes.
Take the dumplings out of the pot and fry them in portions in a pan with hot butter until golden brown, pour the seasoned beaten egg over them (1 or 2 eggs per portion), stir the egg carefully and let it set slowly.
Serve with a delicious cucumber salad with a lot of sour cream dressing.
Without the scrambled eggs you can also serve the dumplings with bacon, in lentil soup, in bean vegetables, in sauerkraut, with cinnamon and sugar, apple sauce, red grits or with roasts with sauce!
A recipe from Lower Franconia that you lick your fingers for!

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