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Egg dumplings sprinkled with fresh parsley, served with homemade pickles.
Delicious egg dumplings made even tastier with fresh parsley and crunchy pickles.

Hungarian Egg Dumplings (Tojásos Nokedli)

Author: Flavelo
Recipes Main Courses

Egg dumplings (Tojásos nokedli) are one of the most comforting, rustic dishes of Hungarian cuisine, the secret of which lies in simplicity and the play of textures. Perfect nokedli is not regular but rustic and slightly chewy, meeting soft, creamy scrambled eggs in the pan. This dish is best when the dumplings are freshly cooked and immediately hit the hot fat, where the egg just barely 'catches' them, coating every single piece in a silky layer.

🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 5 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot (for boiling pasta)
  • Spaetzle maker or colander with large holes (or cutting board and knife for traditional method)
  • Large skillet (for tossing)
  • Slotted spoon

Allergen Information

⚠️ Wheat
⚠️ Egg

Instructions

1 ✓

Bring a large pot of water to a boil and salt it generously.

Tip: The water must be rolling boil by the time the batter is ready. Salt raises the boiling point and flavors the pasta.
2 ✓

Mix the flour with salt, 2 eggs, and water. Stir only until the ingredients just come together; it's okay if it's a bit lumpy.

Tip: Do not overwork the batter, or the gluten structure will become too strong and the dumplings will be rubbery. (Glutén formation).
3 ✓

Push the batter through a spaetzle maker into the boiling water. When the dumplings float to the surface, cook for another minute.

Tip: If you don't have a maker, you can cut the batter into the water from a wet cutting board with a knife. The dumplings swell from the heat.
4 ✓

Drain the dumplings and rinse with cold water to stop the cooking.

Tip: Cold water washes away excess starch from the surface so they won't stick.
5 ✓

Heat the fat in a skillet, add the drained dumplings, and toss to heat through.

Tip: The fat coats the grains, and tasty browned bits can form.
6 ✓

Lightly beat the remaining 4 eggs with salt, then pour over the hot dumplings. Stir until the egg starts to set but remains creamy.

Tip: Remove from heat before the eggs fully set. Residual heat finishes the cooking, keeping it moist (coagulation).
7 ✓

Serve immediately, sprinkled with fresh chopped parsley.

Tip: It is most delicious with pickles, such as lettuce in vinegar dressing.

Recipe FAQ

Why did the dumplings turn out hard?
Likely too much flour was added to the batter, or you cooked them too long. The batter needs to be soft when raw.
What if they stick together?
Rinse the cooked dumplings with cold water and toss with a little oil or fat before adding to the eggs.
Can I make it ahead?
The dumplings can be boiled ahead, but only scramble with the eggs right before serving, otherwise, it dries out.

Ingredients

  • 2 1/2 cups All-Purpose Flour
  • 2 large Eggs (for the batter)
  • 4 large Eggs (for scrambling)
  • 2/3 cup Cold Water
  • 1 tsp Salt
  • 2 tbsp Lard or Sunflower Oil
  • 1 bunch Fresh Parsley