Egg Dumplings

by Editorial Staff

Summary

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

Ingredients

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

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.

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