Tojásos Nokedli (Eggy Noodles)

Eggs scrambled with egg noodles, served with cucumber salad and sour cream.

(Pronunciation: Toe-ya-shosh No-ked-lee)

Have you ever used up stale bread by turning it into French toast? This is basically the same concept. Sometimes called tojásos galuska, this is what you’re supposed to make when you accidentally make too much nokedli the day before, or if you made too much on purpose so that you can turn it into this! (´・ω・`) You can turn it into tomorrow’s breakfast, but for the love of God please don’t make the nokedli fresh first thing in the morning; you will not have a good morning. ;-;

Actually, Hungarians generally don’t eat this for breakfast. This is more of a cop-out when you’re too poor or lazy to cook anything else for lunch or dinner and you happen to have nokedli, or any other kind of noodles on hand, and eggs.

Ingredients (Serves 4)

For the nokedli
2 cups (250g) all-purpose flour
2 eggs
3/4 cups water (to start, add up to another 1/4 cup if needed)
1/2 tsp salt

For the scrambled eggs
1 tbsp olive oil
1 tbsp butter
8 eggs
salt to taste

1. Whisk together 3/4 cup water, salt, and eggs in a mixing bowl.
2. Slowly add in the flour, whisking until there are no lumps left.
3. Slowly whisk in more water if necessary, a small splash at a time. It should be much thicker than crêpe batter, but not as thick as bread dough.
4. Bring salted water in a large saucepan to a boil and add the mixture to the pan through a nokedli-maker.
5. Scoop nokedli out of the water in batches and add them to a strainer, pouring cold water over them immediately to cool them down and stop them from over-cooking.
6. Drain and wait for them to dry.

7. In a large frying-pan or saucepan, heat up your olive oil and butter and throw in your nokedli. It probably won’t sizzle initially, but that’s okay.
8. Lightly stir the nokedli, toasting it on medium heat until the texture looks kind of shiny. Should take about 3-5 minutes.
9. Beat your eggs with a fork or a whisk and stir them into the nokedli, continuing to cook on medium heat until the eggs are fully fused with the nokedli. You should add your salt at this point, start with a pinch and adjust according to preference.
10. Remove from heat and serve with some lettuce and a cucumber salad with sour cream, salt/pepper, paprika and a pinch of sugar! (´・ω・`)


You’re pretty much cooking this the same way you do scrambled eggs with toppings that cook before the eggs do. You probably don’t need much help there, although the part you’re probably worried about is being able to make your own nokedli/spätzle/galuska. If you don’t have a nokedli maker, which looks like this, you could try pouring the mixture and scrapping it through a suitable grater instead. Use this video for reference on how exactly that’s accomplished.

If you’re still kind of unsure, you could do this with dry Italian pasta that you buy at the grocery store. Just know that if you do, you won’t have my respect, or the respect of anybody for that matter. (*ノ・ω・)

(Tojasos, toyashosh, tojashosh, galushka, spatzle, spaetzle)


About Chef Treble

Feed me weird things.

Posted on September 3, 2015, in Eggs & Dairy, Grain & Starch, Hungarian, Lunch and Dinner and tagged , , . Bookmark the permalink. Leave a comment.

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