Schoppala Baked with Eggs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pack dough (dumpling dough)
- 5 egg (s)
- 50 ml milk
- a bit salt
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Shape the dumpling dough into small Schoppala (rolls as thick as a thumb, like finger noodles) and let them steep in hot water. Line a baking dish with butter (don`t save!). Put the Schoppala in the baking dish.
- Beat eggs, milk and salt well and pour over the Schoppala. Bake at 170 ° C for about 20 minutes or let the eggs set. Important: stir again and again, and if the whole thing is too dry, just add more butter, then it simply tastes better. A portion of sauerkraut tastes best with it.
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