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Egg nokedli with a fresh head salad is one of the simplest, yet most majestic dishes that comes to our table in traditional Hungarian cuisine. Marcsi Borbás prepares this classic dish in the new edition of the Konyhám series. Receive it with love, eat it with health!
Nokedli with eggs, as prepared by Marcsi Borbás.
Ingredients
For the nokedli:
- 2 eggs
- 3 handfuls of flour
- approx. 1 dl of water
- 1 tsp salt
To assemble:
- 10 eggs
- 1 tsp salt
- 10 dkg of bacon
For the tossed salad:
- 2 heads of lettuce
- 5 dkg of bacon
- 3 tbsp. sugar
- 1 tsp salt
- 1.5 dl vinegar (3 percent)
Preparation
Cut the bacon into pieces and melt the fat in a pan. When it's already crispy, remove the crumbs with a slotted spoon.
Mix the flour with the eggs in a bowl, add salt and water. How much moisture it absorbs also depends on the flour. The main thing is that it should have a thick, dumpling dough consistency. Boil water in a large pot and add a tablespoon of salt. When it has boiled, take out the nokedliks.
When they have risen to the top of the water, place them directly on the rendered bacon fat. Turn it over, then immediately pour the 10 eggs, which you beat a little with a fork beforehand. Then stir on a very low setting until the egg is set a little, but does not yet start to sit on the nokedli. The main thing is to keep it very creamy.
When serving, sprinkle the top with the fried bacon pieces.
For the salad, wash the leaves well. Then fry the bacon in its fat, then remove the bacon bits. Sprinkle sugar and salt into the fat. Stir until the sugar caramelizes slightly. Then add the vinegar and mix, then add the washed, still wet lettuce leaves, toss them a little, and serve immediately so that they don't collapse as much as possible!