Main CourseLunch

Eiernockerl

Name: Eiernockerl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: austrian
Ingredients: 120 g all-purpose flour; 2 pcs egg; 60 ml water; 0.5 tsp salt; 1 tbsp butter; 2 pcs egg; 1 tbsp fresh chives finely chopped (optional)

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

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

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

72%Score

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

Storage

Store any leftover Eiernockerl in an airtight container in the refrigerator.

Reheating

Reheat gently in a pan over low heat until warmed through, adding a splash of water if dry.