Egg Dumplings

by Editorial Staff

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

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.
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.
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).
Always served with a green salad.
Nockerl are the original Austrian-Hungarian-Czech form of Italian gnocchi.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.