Eiernockerl mit Grünem Salat

Ingredients

Equipment Needed

• •Large pot for boiling
• •Wooden cutting board (for scraping Nockerl)
• •Large heavy-bottomed pan or skillet (28cm)
• •Slotted spoon

Instructions

1. 1

   Make the Nockerl dough

   Put the flour in a large bowl. Make a well in the center and crack in the two eggs. Add the salt and the cold water. Stir with a wooden spoon, working from the center outward, until you have a smooth, sticky dough. It should be too wet to shape by hand but too thick to pour. If it's stiff, add a splash more water. If it slides off the spoon like batter, add a dusting more flour. Beat the dough vigorously for a minute or two until it starts to pull away from the sides of the bowl and develops a slight sheen. This builds just enough gluten to give the Nockerl some chew without making them tough. Let it rest for five minutes while you get your water on.

   The dough should cling to the spoon and stretch slightly when you pull it. If it sits there like a lump, it's too dry. If it runs, it's too wet. You're after something in between, sticky and alive.
2. 2

   Boil the Nockerl

   Bring a large pot of generously salted water to a rolling boil. Wet a cutting board and spread a portion of the dough across it in a thin layer. Using a knife or the edge of a metal spatula, scrape small irregular pieces directly into the boiling water. Dip the blade in water between scrapes so the dough doesn't stick. The Nockerl should be rough and uneven, about the size of a hazelnut. Work in batches if your pot isn't big enough to hold them all without crowding. They sink first, then float to the surface after a minute or two. Once they float, give them another thirty seconds. Lift them out with a slotted spoon and drain well.

   Wet everything: the board, the knife, your hands if needed. This dough is meant to be sticky. Fighting it by adding flour will make the Nockerl dense instead of light.
3. 3

   Prepare the green salad

   While the Nockerl cook, tear the lettuce into bite-sized pieces and place them in a large bowl. Whisk together the oil, vinegar, mustard, sugar, and a good pinch of salt and pepper until the dressing comes together and looks slightly creamy. Taste it. The dressing should be noticeably sharp. This salad has one job: to cut through the butter and egg on the plate. If the vinegar doesn't make your tongue pay attention, add a little more. Don't dress the leaves yet. That happens at the last moment, right before serving.

   If you can find Styrian pumpkin seed oil, use it. It's dark green, nutty, and turns a plain lettuce salad into something you'd order twice. A little goes a long way.
4. 4

   Fry the Nockerl in butter

   Melt the butter in a large heavy pan over medium-high heat. Don't be shy with it. When the butter foams and the foam just begins to subside, add the drained Nockerl in a single layer. Let them sit undisturbed for two minutes. You want the undersides to pick up golden color and a bit of crunch where they meet the hot fat. Toss or stir them, then let them sit again. You're building texture here, not just reheating. The contrast between the crisp buttery edges and the soft interior is what makes this dish worth eating.

5. 5

   Scramble the eggs through

   Beat the four eggs with a fork and season with salt and pepper. Turn the heat down to medium. Pour the beaten eggs over the Nockerl and let them set for about fifteen seconds on the bottom before you start stirring. Then fold and turn the mixture gently with a spatula, letting the egg coat and cling to the Nockerl in soft curds. You're not making scrambled eggs with dumpling pieces mixed in. You're wrapping each Nockerl in a thin jacket of just-set egg. Stop cooking while the egg still looks slightly underdone. The residual heat finishes the job. Overcooked egg turns rubbery and the whole dish goes sad on you.

6. 6

   Dress the salad and serve

   Pour the dressing over the lettuce and toss with your hands until every leaf is lightly coated. Pile the Eiernockerl onto warm plates and scatter a generous handful of chives over the top. Set the salad alongside, not on top, not underneath, alongside. Pick up your fork and eat it while it's hot. Mahlzeit!

Chef Tips

• •The dough consistency matters more than exact measurements. Flour absorbs water differently depending on the brand and humidity. Add the water gradually and stop when the dough is sticky, stretchy, and pulls from the sides of the bowl. You'll get a feel for it after you've made this twice.
• •Don't skip the frying step or rush through it. Boiled Nockerl on their own are soft and pale and not particularly exciting. It's the two minutes in hot butter that give them golden edges and something to hold onto. That contrast is the whole dish.
• •The green salad is not a garnish. It's half the meal. Dress it sharply with enough vinegar to make the dressing tingle. Austrians serve salad alongside rich dishes for a reason: the acid resets your palate and makes every bite of the Eiernockerl taste like the first one.
• •Use real chives, cut them fresh, and be generous. A timid sprinkle won't do. The chives are the only thing between you and a plate of beige, and they bring the flavor that ties the eggs, butter, and Nockerl together.

Advance Preparation

• •The Nockerl dough can be made up to two hours ahead and kept covered at room temperature. Give it a stir before scraping.
• •The salad dressing can be whisked together earlier in the day and kept at room temperature. Shake or whisk again before dressing the leaves.
• •The Nockerl can be boiled and drained up to an hour ahead, tossed with a drop of oil to prevent sticking. Fry them with the eggs just before serving. This dish does not reheat well.

Frequently Asked Questions

Nutrition Information

1 serving (about 300g)