Eiernockerl
Eiernockerl is a simple and quick Austrian dish made from small, soft egg dumplings (nockerl) pan-fried with additional eggs. It's often served as a light main course or a hearty snack. This vegetarian recipe is comforting and satisfying.
An original recipe by Forkin
- Total time
- 30 min
- Serves
- 2
- Difficulty
- Easy
- Per serving
- 440 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
nockerl
- 120 gall-purpose flour
- 2 pcsegg
- 60 mlwater
- 0.5 tspsalt
main
- 1 tbspbutter
- 2 pcsegg
garnish
- 1 tbspfresh chives, finely chopped(optional)
Equipment
spaetzle maker · large pot · spoon · medium bowl · large non-stick pan
The method
Step by step
- 1
In a medium bowl, combine the all-purpose flour, the nockerl eggs, water, and nockerl salt. Mix until a smooth, thick batter forms.
About 3 min
Cook’s note: The batter should be thick enough to hold its shape but still pourable.
- 2
Bring a large pot of salted water to a rolling boil.
About 5 min
- 3
Using a spaetzle maker, a colander with large holes, or a wet spoon, push or scrape the batter directly into the boiling water in small pieces.
About 2 min
Cook’s note: If using a spoon, dip it in the hot water between each nockerl to prevent sticking.
- 4
Cook the nockerl for 2-3 minutes, or until they float to the surface and are cooked through. Do not overcrowd the pot; cook in batches if necessary.
About 3 min
- 5
Drain the cooked nockerl well and set aside.
About 1 min
Cook’s note: You can rinse them lightly with cold water to prevent sticking, but ensure they are very well-drained.
- 6
In a large non-stick pan, melt the butter over medium heat.
About 1 min
- 7
Add the drained nockerl to the pan and sauté for 3-5 minutes until they are lightly golden.
About 4 min
Cook’s note: Stir occasionally to ensure even browning.
- 8
Crack the main eggs directly into the pan with the nockerl. Stir everything together gently until the eggs are scrambled and cooked to your desired consistency.
About 3 min
Cook’s note: Do not overcook the eggs; they should still be soft and creamy.
- 9
Season with additional salt if needed.
- 10
Serve immediately, garnished with fresh chives if desired.
Cook’s note: Eiernockerl pairs well with a simple green salad.
Per serving
Nutrition
- Calories
- 439.8kcal
- Protein
- 20.4g
- Carbs
- 46.9g
- Fat
- 18.4g
- Fibre
- 1.7g
- Sugar
- 1.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover Eiernockerl in an airtight container in the refrigerator.
Reheat gently in a pan over low heat until warmed through, adding a splash of water if dry.
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