Eiernockerl

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a medium bowl, combine the all-purpose flour, the nockerl eggs, water, and nockerl salt. Mix until a smooth, thick batter forms.

   Ca. 3 min.

   Kokkens note: The batter should be thick enough to hold its shape but still pourable.

2. 2

   Bring a large pot of salted water to a rolling boil.

   Ca. 5 min.

3. 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.

   Ca. 2 min.

   Kokkens note: If using a spoon, dip it in the hot water between each nockerl to prevent sticking.

4. 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.

   Ca. 3 min.

5. 5

   Drain the cooked nockerl well and set aside.

   Ca. 1 min.

   Kokkens note: You can rinse them lightly with cold water to prevent sticking, but ensure they are very well-drained.

6. 6

   In a large non-stick pan, melt the butter over medium heat.

   Ca. 1 min.

7. 7

   Add the drained nockerl to the pan and sauté for 3-5 minutes until they are lightly golden.

   Ca. 4 min.

   Kokkens note: Stir occasionally to ensure even browning.

8. 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.

   Ca. 3 min.

   Kokkens note: Do not overcook the eggs; they should still be soft and creamy.

9. 9

   Season with additional salt if needed.

10. 10

    Serve immediately, garnished with fresh chives if desired.

    Kokkens note: Eiernockerl pairs well with a simple green salad.