Traditional Viennese Eierschmalz | Creamy & Fine

Crack the eggs into a mixing bowl and whisk thoroughly with the whole milk, 1 pinch of salt, 1 pinch of black pepper, and 1 pinch of grated nutmeg. Then sprinkle in the smooth wheat flour and whisk until lump-free, forming a smooth egg mixture.

Melt the butter in a heavy pan over medium heat and let it foam until fragrant, but not yet browned.

Pour the egg mixture into the foaming butter. Let it set briefly over low heat, then gently push it from the edge of the pan toward the centre with a spatula to form soft, tender folds. The Eierschmalz should remain tender, creamy, and velvety set.