Viennese spätzle with egg

Vienna is known for its wiener schnitzel and delicious pastries. In the book Recipes from Vienna, you’ll find recipes from trendy Viennese restaurants alongside the classics. We’re fans of this recipe for wonderfully soft spätzle with egg.

Method

For the basic spätzle recipe, whisk the milk, eggs and egg yolks into a foamy batter. Add the wheat flour, nutmeg and a pinch of salt, and stir well until you have a smooth dough. Bring a generous amount of salted water to the boil in a pan.

Meanwhile, roll out the dough thinly on a work surface dusted with wheat flour and cut it into strips with a long knife. Add the strips of dough to the boiling water. As soon as they float, scoop them out of the water with a slotted spoon and leave them to drain in a sieve.

For the spätzle with egg, peel the onion and cut it into thin rings. Heat the lard in a pan and sauté the onion in it. Add the still-warm spätzle and stir well. Beat the eggs, pour them over the spätzle and cook until the eggs have set. Season with salt and pepper and serve sprinkled with finely chopped chives.

Title: Recipes from Vienna
Author: Antonia Kögl
Publisher: Good Cook
Price: €24,95

Image: Arnold Pöschl