Nockerl in Butter
Tender handmade Austrian egg drop spaetzle dumplings (Butternockerl) scraped fresh into simmering water, tossed in foaming Austrian mountain butter, and garnished with snipped chives.
Ingredients
- • 250g coarse plain flour (Griffiges Mehl)
- • 2 large free-range eggs
- • 120ml whole milk or sparkling water
- • 1/2 tsp sea salt
- • 1 pinch freshly grated nutmeg
- • 45g unsalted Austrian butter
- • 2 tbsp fresh chives (Schnittlauch), finely snipped
Preparation Steps
In a mixing bowl, combine the flour, eggs, milk, salt, and freshly grated nutmeg. Beat vigorously with a wooden cooking spoon until bubbles form in the smooth, thick, elastic dough. Rest for 10 minutes.
Bring a large pot of salted water to a gentle boil. Place a portion of dough onto a wet wooden spaetzle board and scrape thin ribbons directly into the water with a spaetzle knife (or press through a spaetzle sieve/colander).
Allow the nockerl to cook for 2 minutes until they all float buoyantly to the surface. Lift out promptly with a slotted wire spoon and drain well.
Melt the butter in a wide skillet until foaming and nutty. Toss the hot drained nockerl in the foaming butter until glistening and lightly glazed. Scatter with fresh snipped chives and serve immediately as a luxurious side.