Quick Austrian egg nockerl

Name: Quick Austrian egg nockerl
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: Austrian
Ingredients: 350 g Ready-cooked refrigerated egg spätzle; 200 g Egg, without shell; 20 g Butter; 10 g Fresh parsley; 120 g Lettuce; 12 g Olive oil; 15 g Wine vinegar; 5 g Dijon mustard; 2 g Salt; 1 g Black pepper

Pan-warmed egg dumplings folded with eggs, plus a green salad.

Estimated total time: 20 minutes2 portionsAbout 560 kcal per portion

Quick Austrian egg nockerl — representative dish photograph — Photo: Dr. Bernd Gross · CC BY-SA 4.0 · Photo source. Representative dish photograph; ingredients, garnishes and presentation may differ. Resized and JPEG-compressed; displayed with responsive cropping.

Ingredients for 2 portions

350 g Ready-cooked refrigerated egg spätzle
200 g Egg, without shell
20 g Butter
10 g Fresh parsley
120 g Lettuce
12 g Olive oil
15 g Wine vinegar
5 g Dijon mustard
2 g Salt
1 g Black pepper

Method

Use ready-cooked refrigerated egg spätzle or nockerl. Beat the eggs with half the salt and pepper and chop the parsley.
Melt butter in a wide pan and heat the dumplings according to the packet, usually 5–7 minutes, turning gently.
Add eggs and stir over medium-low heat for 3–4 minutes until they coat the dumplings and are fully set.
Whisk oil, vinegar, mustard and remaining salt. Dress the washed lettuce and serve alongside the nockerl, finished with parsley.

Quick adaptation using ready-cooked dumplings, not homemade batter. Packaged spätzle contain wheat and egg; check milk and other ingredients on the label. Timing is an editorial estimate for two portions, including the preparation described; larger batches can take longer. Not kitchen-tested by Schmackig.

Eiernockerl

Allergens and ingredient checks

Listed allergens: eggs, gluten, milk, mustard, sulphites. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe / dish reference

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