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Schoppala topped with eggs

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Ingredients for 2 servings:

  • 1 pack of dumpling dough
  • 5 eggs
  • 50 ml milk
  • some salt
  • n. B. Butter for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Recipe à la Wonder Grandma

Form the dumpling dough into small Schoppala (thumb-thick rolls, like finger noodles) and let them soak in hot water. Grease a baking dish with butter (don’t skimp!). Place the Schoppala in the baking dish. Beat the eggs, milk, and salt well and pour over the Schoppala. Bake at 170°C for about 20 minutes, or let the eggs set. Important: Stir frequently, and if the mixture is too dry, simply add more butter for a more flavorful result. Serve with a portion of sauerkraut.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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