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Egg dumplings with crispy ham served
Traditional Hungarian egg dumplings with ham

Egg Dumplings with Crispy Ham (Nokedli)

Author: Flavelo
Recipes Main Courses
Nokedli is Hungary's answer to pasta or spaetzle. The secret is soft dough and plenty of boiling water. This recipe enriches the dumplings with crispy smoked ham and a coating of creamy scrambled egg. True comfort food.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Spaetzle maker or Nokedli grater: For forming.
  • Large Pot: For boiling.
  • Wok/Skillet: For frying.

Allergen Information

⚠️ Wheat
⚠️ Egg

Instructions

1 ✓

Boil a large pot of salted water.

Tip: Plenty of water prevents temp drop when dough enters.
2 ✓

Mix flour, 3 eggs, salt, and enough water to make a sticky, soft dough. Do not overwork.

Tip: Overworking develops gluten, making them tough.
3 ✓

Push dough through spaetzle maker into water. Cook 2-3 mins until they float. Drain and rinse cold.

Tip: Rinsing stops cooking and removes slime.
4 ✓

Dice ham. Crisp up in fat in a large skillet.

Tip: Ham fat flavors the dish.
5 ✓

Add dumplings to ham, toss to heat through.

Tip: Hot fat refreshes the dumplings.
6 ✓

Beat remaining 4 eggs with S&P. Pour over dumplings. Stir over medium heat.

Tip: Cook until eggs are set but still soft/creamy (coagulation).
7 ✓

Serve immediately with fresh herbs.

Tip: Pickles or lettuce with vinegar dressing are traditional sides.

Recipe FAQ

Hard dumplings?
Too much flour or overcooked. Dough should be sticky/soft.
Scrambled eggs too dry?
Low heat and constant stirring. You want a creamy coating, not dry curds.

Ingredients

  • 10 oz Smoked Ham
  • 4 large Eggs (for coating)
  • 3 large Eggs (for dough)
  • 3 1/4 cups All-Purpose Flour
  • 3/4 cup Cold Water (approx)
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 tbsp Lard or Oil
  • 1 bunch Fresh Parsley or Chives