Eiernockerl (Egg Dumplings) Recipe
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Category: |
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Dough |
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Ingredients: |
Ingredients: 3 eggs
60 grams (¼ cup) butter
About 175 milliliters (¾ cup) milk
300 grams (1 ¾ and 2 tablespoons) flour
Pinch of salt
Pepper
Pinch freshly grated nutmeg
Boiling water
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Directions: |
Directions:To make the dough, crack open eggs and melt butter in a pan, mix all this with milk and flour as well as a pinch of salt, pepper, and nutmeg.
Bring a pot of salted water to the boil and press the dumpling mixture into the water through a spätzle/dumpling maker. Cook until they float on the surface.
Quickly rinse the dumplings in cold water so that they do not stick together. |
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Spinach Sauce |
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Ingredients: |
Ingredients: 1 onion, chopped
10 ounces frozen spinach, defrosted (substitute broccoli, zucchini, kale, or fresh greens)
1 bouillon cube (preferably vegetable)
Garlic paste or powder
Pepper
Freshly grated nutmeg
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Directions: |
Directions:Add onions, spinach (and/or other vegetables), garlic, bullion, pepper, and nutmeg to a pot. Cover with water. Boil until onions are translucent and vegetables well-cooked. Pour into a blender and blend until smooth. This can be finished off by adding milk or heavy cream, though we usually leave it as is. |
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Egg Mixture |
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Ingredients: |
Ingredients: ½ cup butter
6 to 8 eggs
Salt
Pepper
Chives, finely chopped
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Directions: |
Directions:Crack open the eggs and season with salt and pepper to taste. Whisk until frothy.
Melt butter in a pan and toss the dumplings in the pan. Pour the egg mixture over the dumplings and stir until the mixture starts to thicken but do not allow it to get too dry. Add finely chopped chives.
Serve with the spinach sauce, cheese, bacon, cubed ham, or crunchy onions, or top with all of them for a decadent treat. |
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