Austrian egg spätzle

Based on 6 ratings
Anna Buchroithner

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.com”

Difficulty

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

Ingredients

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

Utensils

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

Nutrition per serving

Cal
557
Protein
22 g
Fat
26 g
Carb
59 g
  • Step 1/3

    • 150 g flour
    • 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

    • 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!