Whenever I make Eiernockerl, I’m instantly reminded of my school days in Vienna. During my first years at Dirmhirngasse Mittelschule, we stayed at school during our lunch break. Then, when we were around 12 or 13, we were finally allowed to leave the school grounds to buy lunch elsewhere.
There was a small café just around the corner, and whenever we went there with friends, I always ordered the same thing: Eiernockerl with a fresh Blattsalat. It wasn’t a fancy meal, but it was warm, comforting and exactly what I fancied after a morning of lessons. Even now, whenever I make Eiernockerl at home, it takes me straight back to those lunch breaks in Vienna.There was a small café just around the corner, and whenever we went there with friends, I always ordered the same thing: Eiernockerl with a fresh Blattsalat. It wasn’t a fancy meal, but it was warm, comforting and exactly what I fancied after a morning of lessons. Even now, whenever I make Eiernockerl at home, it takes me straight back to those lunch breaks in Vienna.
Although Eiernockerl is often translated as “Austrian egg dumplings”, that description doesn’t really capture the dish. Soft homemade Nockerl are tossed in butter before fresh eggs are gently stirred through until just set, creating one of Austria’s best-loved comfort foods. It’s simple, filling and made from everyday ingredients—proof that some of the most memorable meals don’t need to be complicated.
Ingredients
For the Nockerl
- 300 g plain flour
- 3 eggs
- 150 ml milk
- 1 tbsp melted butter
- 1 tsp salt
To finish
- 3–4 eggs
- 2 tbsp butter
- Salt and pepper
- Chopped fresh chives (optional)
To serve
- Green salad (eg. Iceberg lettuce with a simple dressing)
UK Sourcing Tips
Eggs: Free-range eggs give the best colour and flavour.
Chives: Optional, but they add freshness and colour.
If you want smaller dumplings you can use a Spätzelhobel
Prep: 10 min
Cook: 15 min
Serves: 4 people
Method
- Bring a large saucepan of salted water to a gentle boil.
- In a bowl, mix together the flour and salt.
- Add the eggs, milk and melted butter, stirring until you have a smooth, fairly thick batter. Leave it to rest for around 10 minutes.
- Using a Spätzle maker, colander or two teaspoons, drop the batter into the simmering water in small portions.
- Once the Nockerl float to the surface, cook for another minute before removing them with a slotted spoon.
- Melt the butter in a large frying pan over medium heat.
- Add the cooked Nockerl and toss them gently so they are coated in the butter.
- Beat the remaining eggs with a pinch of salt and pepper, then pour them over the Nockerl.
- Stir continuously until the eggs are just cooked but still soft and creamy.
- Sprinkle with chopped chives if using and serve immediately with a fresh green salad.
A great traditional and vegetarian dish, that will make you fill full and – in my case – reminise to simpler times.
Leave a Reply