Egg Dumplings

Summary

Ingredients

• 300 grams flour
• 60 g butter, melted
• 2 egg (s)
• liter ⅛ milk
• salt
• 3 egg (s)
• milk
• pepper
• salt

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Instructions

1. Mix the milk, salt, melted butter and 2 eggs together. Add flour and quickly work into a dough that is not too firm (beat with a wooden spoon). If the dough comes off the wooden spoon easily, then it is correct. If necessary, add a little milk or flour.
2. Spread the dough over a board in boiling salted water with the back of a knife. Cook the dumplings for a few minutes. Strain and wash off with cold water. In the meantime, sprinkle the eggs with a little salt and milk and let them set in the hot butter, add the dumplings, pepper a little and toss in hot butter. You should work quickly, as the eggs should not be too dry.
3. Tip: It would be better if you toss the dumplings in butter in an extra pan and then stir in the finished eggs. The taste comes into its own as a result. (I sometimes stir in some parsley).
4. Always served with a green salad.
5. Nockerl are the original Austrian-Hungarian-Czech form of Italian gnocchi.