Hungarian nokedli noodles with srambled eggs (Tojsos nokedli)

Hungarian nokedli noodles with scrambled eggs (Tojásos nokedli)

is a simple and delicious vegetarian spring summer dish. Easy, ready in 15 minutes, perfect for lunch or dinner if you are too lazy to cook anything else. The nokedli noodles (spaetzle) are made from a home made noodle dough (eggs, water and plain flour).cYou can add your own extras to it, sprinkle with chopped parsley or serve with some smokey fried bacon on top. I prefer the traditional plain version sprinkled with ground black pepper. Here is the recipe.


Ingredients for 2 people:

For the nokedli noodles:

  • 1 egg
  • Pinch of salt
  • 150 ml (0.6 cup) of water
  • 200 grams (7 ounces) of plain flour(

For the scrambled eggs:

  • 4 eggs
  • Salt to taste
  • Vegetable oil
  • Ground black pepper (optional)


Bring a large pot of well-salted water to a boil. Beat the eggs and 150 ml of water together with the salt. Slowly mix in the flour to make a soft, sticky dough. You may not need all the flour, or you may need more. Stop adding flour when you get an elastic moist dough.

Place a nokedli grater (spaetzle maker) over the pot of boiling water. (You can also use a simple cheese grater or large hole pasta strainer). Lay a portion of the dough on the grater and move it back and forth over the grater using a spatula or wooden spoon to push through small egg noodle bits that drop into the boiling water. When the noodles float to the top, wait about 30 seconds and drain them.

In a bowl beat 4 eggs and salt to taste.

Heat oil in a pan and add the drained nokedli noodles and heat through. Now pour on the beaten eggs, stir and cook till the eggs lightly cooked. Best to leave the eggs still a bit wet not completely cooked when taking off the heat, as it will carry on cooking and solidifying for a bit.

Sprinkle with ground black pepper (optional) and serve immediately as they cool quickly.