Austrian egg spätzle

Step 1/3

• 150 flour
• 1 egg
• 125 milk
• 1 sour cream
• 1 olive oil

• bowl (large)
• cooking spoon

For the spätzle, combine flour, a third of the eggs, milk, sour cream, and olive oil.

Step 2/3

• salt

• pot
• potato ricer
• slotted spoon

Press the dough through a spätzle sieve or similar and drop into salted boiling water. When the egg spätzle rise up and float on top, they can be removed from the pot with a slotted spoon and rinsed with cold water.

Step 3/3

• 2 eggs
• 2 heavy cream
• salt
• butter (for frying)

• frying pan
• whisk

For the egg mixture, whisk remaining eggs, salt, and heavy cream. Fry in hot butter, then stir. Fold in the spätzle and enjoy!

Enjoy your meal!