One of the most famous dishes in Austria: Eiernockerl

As my partner is very fond of Eiernockerl, I prepared them last weekend. Eiernockerl (a kind of dumplings served with egg) is one of the most famous dishes in Austria. It is an easy to prepare vegetarian dish which is traditionally served with green salad or cucumber salad.

Eiernockerl can have a different look: either you make them as spaetzle (as I did), or you can give them the form of dumplings. But the preparations stays the same: cook them in salted water and fry them in a pan with whisked egg.

In this recipe you use “coarse-grained” flour. In Austria we differentiate between several kind of flour regarding the fineness/coarseness of the flour: “glatt” (plain), “universal” (all-purpose), “griffig” (coarse-grained) and “doppelgriffig” (double-coarse-grained). They are all ‘normal’ flours, but “griffig” means just a little bit coarser.  The easiest way to recognize the difference is the following: Prepare a small pile of flour. Take a knife and cut the flour. If you have edges, then it is plain flour. If the flour moves and you don’t see the cut anymore it is coarse-grained flour.

If you don’t get coarse-grained flour in your country don’t worry, just take a plain one. Or, as updownflight suggests in the comments, take a mixture of 50 percent all-purpose-flour and 50 percent Wondra flour.

The following recipe serves two.

You need:

Eiernockerl Ingredients

– 150 g/ 5,3 oz flour (coarse-grained)
– 1 1/2 eggs
– 75 ml/ 2,5 fl oz milk
– 25 g/ 0,9 oz butter
– salt
– pepper
– a splash of water (if necessary)

– 1 1/2 eggs
– salt
– pepper

– 1 tablespoon oil (e. g. corn oil)
– chives

You do:

1. Mix flour, 1 1/2 eggs, salt, pepper, milk and melted butter together. The dough should be creamy and should fall slowly from a spoon. If necessary, add some water.

2. In a wide pot heat water and salt it when it starts boiling.

3. Now run the dough trough a spaetzle sieve (see the picture below) into the boiling water. If you don’t have this tool, you can form small dumplings with a teaspoon.

spaetzle sieve

4. Cook until the small dumplings come to the surface, then drain them and rinse with cold water.

5. In a bow whisk together 1 1/2 eggs, salt and pepper.

6. Heat oil in a pan, add dumplings and sauté. Pour the beaten eggs over the dumplings and wait until the eggs start to set. Then stir well.

7. If necessary season with salt and pepper and sprinkle with chopped chives before serving.

8. Enjoy with green salad or cucumber salad.


24 thoughts on “One of the most famous dishes in Austria: Eiernockerl

  1. My two year old loves it when we make spätzle! He grabs the sieve and brings it to me hopefully at least once a week! My Oma taught me to add a tiny shaving of nutmeg to the mix, on top of the same basic recipe, and the smell of the freshly grated powder always makes me happy!

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