Austrian egg spätzle

Austrian egg spätzle

Too few ratings

Anna Buchroithner


“As a mom of a one-year-old son, this recipe is perfect because it’s quick to make, very tasty, and an inexpensive family meal. Want to publish your own recipe? Send it to community@kitchenstories.io”

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
150 g 
flour
3  
eggs (divided)
125 ml 
milk
1 tbsp 
sour cream
1 tbsp 
olive oil
2 tbsp 
heavy cream
salt
butter for frying
Metric
Imperial
  • 150 g flour
  • 3  eggs (divided)
  • 125 ml milk
  • 1 tbsp sour cream
  • 1 tbsp olive oil
  • 2 tbsp heavy cream
  • salt
  • butter for frying

Utensils

  • frying pan
  • pot
  • bowl
  • potato ricer
  • slotted spoon
  • whisk
  • cooking spoon

Nutrition per serving

Cal
557
Protein
22g
Fat
26g
Carb
59g

Step 1/3

  • 150 flour
  • 1 egg
  • 125 ml milk
  • 1 tbsp sour cream
  • 1 tbsp olive oil
  • bowl
  • cooking spoon

For the spätzle, combine flour, a third of the eggs, milk, sour cream, and olive oil.

Step 2/3

  • salt
  • pot
  • potato ricer
  • slotted spoon

Press the dough through a spätzle sieve or similar and drop into salted boiling water. When the egg spätzle rise up and float on top, they can be removed from the pot with a slotted spoon and rinsed with cold water.

Step 3/3

  • 2 eggs
  • 2 tbsp heavy cream
  • salt
  • butter for frying
  • frying pan
  • whisk

For the egg mixture, whisk remaining eggs, salt, and heavy cream. Fry in hot butter, then stir. Fold in the spätzle and enjoy!