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Vegetarian, European

Eiernockerl with green salad

Eiernockerl are small Austrian dumplings pan fried in butter, then mixed with scrambled eggs and chives, served with a green salad. This recipe for 4 people takes 40 minutes, has a medium difficulty level, and costs about €1.40 per person. Success depends on the batter, which needs to be thin enough to flow through the strainer.

Tonight it's Austrian and comforting, Eiernockerl, soft little dumplings pan fried in butter with scrambled eggs and chives.

Eiernockerl with green salad
Total time
40 min
Difficulty
Medium
Cost per person
€1.40
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall, Summer
The kids
They generally like it

Eiernockerl look like small soft dumplings, lightly browned in butter, then coated in creamy scrambled eggs flecked with fresh chives. The contrast between the tender dumplings and the slightly crisp edges where they meet the butter is what makes this simple Austrian dish so appealing.

This is the kind of dish to make on a weeknight when you want something comforting without meat. Kids generally like the texture of the little dumplings and the mild taste of the eggs, and Mon Chou walks you through each step so the batter gets the right consistency on your first try.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 300 g
  • Wateroften in the pantry 10 cl
  • Nutmegoften in the pantry 1 pinch
  • Olive oiloften in the pantry 2 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 7
  • Milk 15 cl
  • Butter 60 g

Fruits and vegetables

  • Chives 1 bunch
  • Green salad 1

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Mix the flour, three eggs, milk, water, salt, and nutmeg into a batter that's thick but still pourable. 5 min

    Beat vigorously with a wooden spoon until the batter starts to bubble.

  2. Bring a large pot of salted water to a boil, pour the batter through a large holed strainer or a spaetzle press.

    Wet the strainer first, the batter slides through more easily.

  3. Let the Nockerl cook until they float to the surface, then drain them. 10 min

    Usually about three minutes, stay near the pot.

  4. Pan fry them in hot butter, stirring, until lightly browned. 8 min

    Use medium heat so they color without burning.

  5. Beat the remaining four eggs with the chives, pour over the Nockerl, and stir until just set. Serve with the salad. 3 min

    Take it off the heat while the eggs still look glossy, they keep cooking off the heat.

Our tips to get it right

  • Mix the batter right before dropping it into boiling water, it loses its lightness if it sits too long.
  • Drain the Nockerl well before pan frying them, extra water keeps them from browning properly in the butter.
  • Keep the heat low to medium when adding the beaten eggs, too high a heat cooks them too fast and makes them rubbery.

The variations

  • Swap part of the flour for whole wheat flour for a more rustic taste, the texture stays close to the original.
  • Add browned bacon bits before the eggs for a heartier, non vegetarian version.
  • For a quicker, kid friendly version, shape the Nockerl with a spoon instead of a strainer, it's faster even if the shape is less even.

What to serve it with

  • Green salad with homemade vinaigrette
  • Slightly tart applesauce
  • Sparkling water with lemon

Storage

Eiernockerl keep for 2 days in the fridge in a closed container. Reheat them in a pan with a little butter so they get soft again. Freezing isn't recommended, the texture of the eggs would suffer.

Questions about this dish

Can I use a spaetzle press instead of a strainer?

Yes, a spaetzle press gives more even Nockerl. A large holed strainer works just as well and needs less equipment.

How do I know if the batter has the right consistency?

The batter should flow slowly in a ribbon when you lift it with a spoon. If it falls in a clump, add a bit more water or milk.

Can I make the batter ahead of time?

It's best to make it right before cooking so it stays light. If you need to wait, cover it and keep it chilled for less than an hour.

What kind of flour should I use?

Regular all purpose wheat flour works perfectly for this recipe. There's no need for a special flour, the soft texture mainly comes from boiling then pan frying in butter.

How long does it take to make Eiernockerl, small pan fried Austrian dumplings with scrambled eggs and chives, served with a green salad?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in Eiernockerl, small pan fried Austrian dumplings with scrambled eggs and chives, served with a green salad?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Eiernockerl, small pan fried Austrian dumplings with scrambled eggs and chives, served with a green salad cost?

About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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