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Salzburger Nockerln (European/UK measurements)

If you live in Europe or the British Isles, you may prefer this recipe that I've adapted from Lotte Scheibenpflug's Specialities of Austrian Cooking, which Pinguin-Verlag of Innsbruck published in 1969. (The book is now out of print, but try your secondhand book dealer).

For soufflé: For baking dish:
25g (1 oz) butter 10g (1/3 oz) butter
80g (2-3/4 oz) sugar 10g (1/3 oz) sugar
8 eggs, separated Pinch of salt
3 tablespoons flour (45g, 1-1/2 oz) Milk (see below)
Vanilla sugar for dusting (optional)

Beat butter until fluffy.

Add sugar to butter and continue to beat while gradually adding egg yolks.

Beat egg whites until stiff and fold in flour.

Pour a finger's depth of milk into a baking dish. Stir in butter, sugar, and salt, then bring to a boil.

Using a rubber spatula or wooden spoon, create large mounds of dumpling mixture in the baking dish.

Bake in a medium-hot oven until the domes of egg are golden-brown and the milk has been absorbed.

Remove from oven and serve immediately, dusting each serving with vanilla sugar if available.

Another Salzburger Nockerln recipe:

Meringue - Salzburger Nockerln
According to, this recipe is from the Hotel Goldener Hirsch in Salzburg.

Intro, recipe #1 Recipe #2, Web links

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