Eiernockerl is one of the best comfort food dishes ever invented. It’s like a hug on a cold, grey day.
Peter has been feeling bad for the past few days, and it is a chilly, grey, foggy day. So I made him some Eiernockerl, and I took pictures.
Like pretty much everything I cook, it does not have a recipe per se, just things in an approximate amount that you put together until it does what you want it to do.
My Eiernockerl, kinda recipe
Again, this was for one person with a large appetite, or two people who are not starving hungry, but could eat something.
Eggs – 2 or 3 or so, for the Nockerl
Milk – 1/2 cup or so
Flour – 1 & 1/2 cup or so
salt at least a good pinch, but to your taste
More eggs to be scrambled into the nockerl.
Salt and pepper to your taste on final product
That’s about it. Not complicated at all.
Before you work on your nockerl, set a pot of water on to boil. Once it starts boiling, add salt to your taste.
Now, on to the good stuff.
It all starts with eggs, milk, flour, salt and nutmeg. ( I forgot to take a pic of the milk. Just close your eyes and imagine a half cup or so of milk below.
Do you see my Nutmeg grater? How cute is that! I actually cook quite a bit of Austrian food and a lot of it needs Nutmeg, so…..
So yeah, crack your eggs, pour in the milk, salt and nutmeg and whisk it all up together.
Sift in the flour and stir until fully combined.
Now this is the only part you have to actually work at.
You are looking for a particular texture and it takes some back and forth sometimes. (It’s cooking. It’s not blindly following a recipe.)
Today, mine came out a bit too thick. You are looking for a particular texture.
I made a video, so you can what I mean about too thick.
Yikes! I didn’t mean for it to be so big!
But you get the point. It was too sludgy, you want some thickening, but not so thick that it’s hard to stir.
At this point, you can do one of two things, either add some milk, or add an egg.
I’m using tiny little Austrian medium eggs, so I thought I would try another egg first.
That worked! If it hadn’t, I would have added a tiny bit of milk at a time, until I had the right texture.
You can see , it is thick, but moves, you don’t want it to be liquefied, just loosely thick.
Does that make sense?
Now, your pot of boiling water comes into play.
I’m going to tell you the way I make them. (the lazy way)
My mother in law uses two spoons and makes little football looking things, and the cafeteria at work makes them as Spaetzle. (Imagine running them through a box grater on it’s side)
I spoon up some batter and then push some of it off the spoon with a butter knife, into the boiling water.
Yep. That’s it. It hits the bottom and sticks for a bit and then it floats to the top.
It makes interesting shapes and I like to think it gives the scrambled eggs something to stick to.
Now, do this with the rest of your dough. When the pot gets too crowded, take the cooked ones out and put some more dough into the pot. Keep the water at a low boil.
When it is all done, I put all of the nockerl back in the pot and let them swim together for a minute or so.
Then I drain them and put them into a non stick pan on medium high heat, with a bit of butter for flavor.
Stir them gently, you don’t want to break up the pillowy nockerl.
After a minute or two, crack as many eggs as you want, salt and pepper them, stir them up as you would for scrambled eggs, and pour them into the pan.
Start stirring and scooping and cooking the eggs in with the nockerl.
When the eggs are to the texture you like, salt and pepper to your taste and put them on a plate and eat the heck out of them. They are really good!