Preparation
- Mix the milk, salt, melted butter and 2 eggs. Add the flour and beat vigorously with a wooden spoon until you have a not-too-firm batter that comes away easily from the spoon.
- Bring a large pan of salted water to the boil. Using a tablespoon dipped in hot water, scoop dumplings from the batter and slide them into the boiling water. Cook for a few minutes.
- Drain the dumplings and rinse under cold water. Whisk the 4 eggs with the milk and salt.
- Heat the butter in a frying pan, toss the dumplings in it and season with pepper. Pour the eggs over and let them set quickly so they do not dry out.
- Sprinkle with chives and serve immediately with a green salad.
Drink with it
Pale lager · excellent match
Märzen or Helles, well chilled
The rounded malt sweetness and mild hops refresh after the butter without overpowering egg and dumplings; in a Viennese inn, Märzen is the usual choice.
Pils or Helles: What's the Difference?White wine · good match
Grüner Veltliner Klassik or Federspiel
Fresh acidity cuts the butter, and the peppery note of the Veltliner picks up the pepper and chives.
Which wine pairs with food? A simple approach to choosingWheat beer · good match
Hefeweizen (wheat beer)
Soft carbonation and delicate yeast notes suit the mild, buttery richness.
Wheat Beer: Where Do Banana and Clove Come From?