Salzburg Eierhaber with Chives | Fluffy Skillet Brunch

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Salzburg Eierhaber with Chives | Fluffy Skillet Brunch

Name: Salzburg Eierhaber with Chives | Fluffy Skillet Brunch
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Österreichische Küche
Ingredients: 4 free-range eggs, size M; 80 ml whole milk 3.5% fat; 40 g smooth wheat flour; 40 g unsalted butter; 1 bunch fresh chives; 1 pinch fine salt; 1 pinch ground black pepper; 1 pinch ground nutmeg

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15 min

Quick

Gurkerl Küche

Der Salzburger Eierhaber ist ein echter traditioneller Alm- und Wirtshausklassiker für den herzhaften Wochenendbrunch: Frische Freilandeier werden mit Vollmilch, etwas glattem Mehl und feinen Gewürzen verquirlt, in reichlich schäumender Butter goldbraun angebraten und direkt in der Pfanne in saftige Stücke gerissen. Verfeinert mit reichlich frischem Schnittlauch schmeckt der Haber am besten heiß direkt aus der Pfanne.

Preparation method

Crack the fresh eggs into a bowl and whisk thoroughly with the whole milk, 1 pinch of salt, freshly ground black pepper, and a pinch of grated nutmeg using a whisk. Then gently stir in the smooth wheat flour until a runny, smooth, and lump-free batter forms.

Heat a cast-iron skillet or heavy frying pan over medium heat and melt the unsalted butter in it. Wait until the butter foams and begins to smell delicately nutty, without turning dark.

Quickly pour the egg and milk batter into the hot pan. Let it cook over medium heat for 2 to 3 minutes until the underside is set golden yellow and the edges begin to firm up.

Chef's tip

Perfect consistency: Do not overmix the batter so that the Eierhaber stays moist. Tearing should be done quickly as soon as the bottom is golden brown so that the inside remains soft and fluffy.

Sweet variation: If you prefer to enjoy the Eierhaber sweet, omit the pepper and nutmeg, add a pinch of vanilla sugar to the batter, and serve the golden-brown pieces with fresh icing sugar and stewed apricots (Marillenröster) or stewed plums (Zwetschkenröster).