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Eiernockerl is one of the best comfort food dishes ever invented. It’s like a hug on a cold, grey day.

Peter had 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.

I don’t dare call it a recipe, but thats how I make eirnockerl.

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 maybe 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

Nutmeg a pinch is half a teaspoon

More eggs(as many as you want) 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.

Mix your dry ingredients together and your wet ingredients together,
Mix one into the other and stir.

You are looking for a texture that has some weight to it. Not stiff or too thick, but somewhat loose and not pourable.

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.

Boil the Nockerl until the float, remove them from the boiling, salted water and add more, boiling until they are all done.

Add a a couple of pats of butter to your favorite large nonstick pan, and let them melt at a medium temperature.

Once melted, add your Nockerl to the pan, adding more butter if you have a huge amount of Nockerl, and cook them in the butter to dry them out and give them a bit of a gentle fry.

Crack your scrambling eggs into a bowl and stir or whisk them together with your favorite seasonings, if you want.

Once the butter is all absorbed and the Nockerl are ready, pour your whisked eggs into the pan with them.

Stir and agitate like you would normally make scrambled eggs, and the eggs will stick to the Nockerl, envelope some of them, as the cook.

When they are done, remove them to plates and season them as you like.