A recipe for Tojásos Nokedli (Hungarian Dumplings with Eggs)! Small pasta dumplings are coated in beaten eggs and served with lettuce.
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I first came across Tojásos Nokedli (Hungarian Dumplings with Eggs) over on Zsuzsa is in the Kitchen and it is such a fantastic option for a springtime or summer lunch.
Nokedli are little Hungarian pasta dumplings similar to Spätzle in Germany. They make a wonderful side dish to Hungarian stews, but are also great on their own.
For Tojásos Nokedli, these little dumplings are coated in lightly scrambled eggs and paired with seasoned lettuce leaves or a light salad. It all comes together in about 30 minutes and is the perfect meal if you need to quickly use up a few eggs.
A flour and egg-based batter is pressed through a Nokedli/Spätzle maker into boiling water to form the small dumplings. After cooking within a minute or so, they are drained and coated in the beaten eggs while still hot.
I served the Tojásos Nokedli (Hungarian Dumplings with Eggs) immediately with an additional sprinkling of freshly ground black pepper and the crisp lettuce leaves. You can also top them with a little fresh parsley, if desired.
A Few Tips
I used this Nokedli/Spätzle Maker to form the dumplings. A large-holed colander and wooden spoon to push the dough through will work too or even the larger holes on a cheese grater.
If the batter is too thick to easily push through the press, thin it with about 1 teaspoon of water at a time. If it is too thin to hold its shape, add a little more flour.
Add the batter to the water in batches. They cook quickly and this will give you enough time to remove the first cooked Nokedli at the perfect texture before forming the next set.
I tossed the hot dumplings in the beaten eggs just until heated through and barely set. This coats the light and fluffy Nokedli with a creamy texture.
Consuming raw eggs may increase your risk of foodborne illness, particularly with certain medical conditions. Take care with the source of your eggs, used pasteurized, or cook them further if needed.
Looking for more Hungarian recipes?
- Húsvéti Kalácskoszorú (Hungarian Easter Wreath)
- Krumplileves (Hungarian Potato Soup)
- Túrós Pogácsa (Hungarian Quark Pogácsa)
This recipe was first posted in February 2014 and updated May 2022.
Tojásos Nokedli (Hungarian Dumplings with Eggs) Recipe
Adapted from Zsuzsa is in the Kitchen
Tojásos Nokedli (Hungarian Dumplings with Eggs)
- 3 cups (710 milliliters) water
- 1/4 cup (60 milliliters) white wine vinegar
- 1 tablespoon (12 grams) granulated sugar
- 1 teaspoon salt
- 1 small head lettuce Butter, Romaine, Iceberg
- 3 cups (375 grams) all-purpose flour
- 1 teaspoon salt
- 8 large eggs divided
- 1 cup (240 milliliters) milk
- Freshly ground black pepper to taste
- 2 tablespoons (30 milliliters) vegetable oil or duck fat
To prepare the lettuce:
- In a large bowl, whisk together the water, vinegar, sugar, and salt.
- Wash and separate the lettuce leaves, then place in the bowl of water. Set aside while you prepare the nokedli.
To make the Nokedli:
- In a large bowl, combine the flour and salt.
- Make a well in the center. Add 4 of the eggs and the milk. Stir together with a wooden spoon to form a thick batter.
- Bring a large pot of salted water to a boil. Decrease to a simmer over medium heat.
- Place a spaetzle press or large holed colander over the pot and fill with batter.
- Slide the press back and forth or use a wooden spoon to press the batter through the holes of the colander to create the dumplings.
- Stir gently to remove any pieces from the bottom of the pot. Cook until they float to the top, remove with a strainer, and drain. Transfer to a large bowl.
- Repeat with remaining batter.
- In a medium bowl, beat together the remaining 4 eggs. Season with a pinch of salt and freshly ground black pepper.
- Remove the lettuce leaves from the water.
- In a large pan, drizzle the vegetable oil over medium heat. Add the cooked dumplings. Once heated through, pour in eggs. Stir continuously just until the eggs are barely set.
- Serve immediately with the lettuce leaves.