Salzburger Nockerl
Salzburger Nockerl, from above
Non vegEggSalzburg

Salzburger Nockerl

Three sweet soufflé peaks for Salzburg's snowy hills. Eat fast, they bow quickly.

30 minTime
10 gProtein each
mildSpice
Sweet as love2 chapters · 1 min read

Make it your way

Grandma's wayThree peaks for the hills around Salzburg.
The original
231kcalsame
10 gproteinsame
0 gfibresame
30minutessame

Salzburger Nockerl.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Egg white6 whites
Egg2 yolks plus 1 whole egg
Sugar⅓ cup
Maida (all-purpose flour, plain flour)3 tbsp
Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp
Lemonzest of 1/2
Butterfor the dish
Milk¼ cup
Fruit jam (jam or preserves)3 tbsp cranberry or redcurrant jam

Method

4 steps
  1. 1Spread jam over a buttered oval baking dish and add the milk.
  2. 2Whisk whites to soft peaks, add sugar gradually and whisk to stiff glossy peaks.
  3. 3Gently fold in yolks, egg, vanilla, zest and sifted flour.
  4. 4Shape three tall mounds in the dish with a spatula. Bake at 200 C until golden.
Serve it like this

Dust the peaks with icing sugar and carry the dish straight to the table; spoon onto plates with the jam from underneath.

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Make it a meal

What goes with Salzburger Nockerl: a bread or rice, a side, something to drink and something sweet.

A little snack Paneer tikka55 min
A little snack Maddur vada40 min
To drink South Indian filter coffee20 min
To drink Masala chai10 min
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