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Baked Egg Nockerl with Mountain Cheese | From the Oven
(0)
30 min
Quick
Gurkerl Küche
Klassische Wiener Eiernockerl mit würzigem Bergkäse goldbraun im Backrohr überbacken und mit frischem Schnittlauch verfeinert. Ein saftiger österreichischer Wirtshaus-Klassiker!
Ingredients
Preparation method
Preparation & Nockerl Batter
Preheat the oven to 200 °C top/bottom heat. Bring a large pot of generously salted water to a boil.
Beat smooth wheat flour with 2 eggs, whole milk, a pinch of salt, and a pinch of nutmeg in a bowl using a wooden spoon into a viscous Nockerl batter until bubbles form.
Cooking & Frying the Nockerl
Press the Nockerl batter in batches through a Nockerl grater into the boiling salted water. As soon as the Nockerl float to the top, let them simmer for 1–2 minutes, then drain.
Chef's tip
Grate the Nockerl batter directly into the boiling water right after mixing so the Nockerl turn out wonderfully fluffy.
For a particularly intense flavor, use a robust Vorarlberg or Tyrolean mountain cheese aged for 6–10 months.
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