Eggy dumplings

Here in Hungary we have some “national” dishes which make us sentimental when we think of them, but foreigners usually react with raised eyebrows if we mention these dishes to them. One of these meals is eggy dumplings or tojásos nokedli in Hungarian, a kind of noodles fried with beaten eggs. Now you may think that we are completely insane because we have combined gnocchi with scrambled eggs. But believe me, despite the fact that it seems strange at first sight, if you taste it, it will provide a delicious, must-have -again experience.


For the batter:

  • 500 g (~4 cups) flour
  • 4 eggs
  • pinch of salt
  • pinch of pepper
  • 250 ml (~1 cup) milk
  • 100 ml (~1/2 cup) water

For the cooking:

  • 4 l water
  • 1 tsp. salt

For the eggy mixture:

  • 200 g (~7 oz) bacon, cut into small bits
  • 1 tbsp. oil
  • 6 eggs
  • 100 ml (~1/2 cup) milk
  • 1/4 tsp. salt
  • 2 tsp. chopped parsley

Combine the flour, 4 eggs, salt, pepper, milk and water. Stir until the batter becomes smooth and pliable.
Boil the salty water.
Place a Hungarian dumpling maker over the pot.
Push the batter with a spoon through the holes into the boiling water below.
When the dumplings float, pour into a large colander.
In a small bowl beat the eggs with the milk and salt.
Heat up the oil in a pan and add the cut bacon to fry.
Add the dumplings, combine with the bacon bits and heat through.
Pour in the beaten eggs and while stirring continuously fry until the eggs cook.
Turn off the heat and sprinkle the dumplings with chopped parsley.
Great served with lettuce with vinegar dressing.

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