A nice spring summer dish, light and fluffy dumplings with creamy egg.  The variations are endless and you can add your own extras to it. Sprinkle with chopped parsley or serve with some smokey fried bacon scattered on top. Another variation might be to add some cooked chopped spinach or wild garlic to the dough before cooking. The lettuce in sweet vinegar is pretty much compulsory with this dish though. Here is the recipe for the traditional plain but delicious version.

Ingredients (2 – 4 portions)

• 6 eggs (2 for the nokedli dough, 4 at the end)
• 200g white flour
• 150 ml water (lukewarm temperature)
• 2-3 spring onion (optional)
• oil (sunflower, olive) or duck fat
• salt
• freshly milled black pepper to serve with

Salad to serve with:

• 1 head of green lettuce, taken into leaves, heart quartered
  For the vinaigrette combine:
• 100ml water
• splash or two of white wine vinegar
• 1 tbsp sugar
• pinch of salt

Method

1. Crack two eggs into a large bowl and lightly beat together. Combine with the slightly warm water.
2. Stir the flour into the watery egg mixture, and combine. the dough doesn’t have to be smooth and should not be overworked, it could make the nokedli a bit tough.
   The consistency should be soft enough to be still able to stir with a wooden spoon but not drippy. Set aside to rest for a few minutes.
3. Boil water in a large pan add some salt. Place some of the dough on a smaller chopping board or just an ordinary flat plate and with a spoon scrape off little pieces from the corner over the boiling water. Cook for 4-5 minutes, strain, add a little oil so they are not sticking together while preparing the egg mixture.
4. Crack the remaining four eggs, beat them with a bit of salt and set aside.
5. Heat some oil in a pan and add the cooked nokedly cook, heat it through stirring  for a few minutes, you can add the chopped spring onions if using.
6. Now pour on the beaten eggs 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.
7. This dish always served with green lettuce with a sweet vinaigrette dressing. Let the  lettuce soak in the vinegar dressing for a couple of minutes half an hour before serving.