Tojásos Nokedli with Dill Lettuce Salad

Why You’ll Love This Recipe

• Classic Hungarian comfort: pillowy nokedli folded into custardy eggs, balanced by a crisp, sweet–sour dill salad.
• Weeknight-friendly with simple pantry staples and minimal tools.
• Flexible and forgiving batter; easy to adjust for perfect texture.
• Budget-conscious but elegant enough for guests.

Grocery List

• Produce: 1 head butter (leaf) lettuce, fresh dill, chives, 1 small garlic clove
• Dairy: Eggs (7 total), butter, milk or cream, sour cream (optional)
• Pantry: All-purpose flour, sugar, white wine vinegar, salt, black pepper

Full Ingredients

Tojásos Nokedli (Eggy Dumplings)

• 250 g all-purpose flour (about 2 cups, spooned and leveled)
• 1 large egg (for batter)
• 200 ml cold water (scant 1 cup), plus more as needed
• 1 tsp fine salt (for batter)
• 1 tbsp kosher salt (for boiling water)
• 1 tbsp unsalted butter (to toss cooked nokedli)
• 6 large eggs (for scrambling into the dumplings)
• 2 tbsp whole milk or heavy cream
• 2 tbsp unsalted butter (for the skillet)
• 2 tbsp finely chopped chives
• Freshly ground black pepper, to taste

Fejes Saláta (Sweet–Sour Dill Lettuce)

• 1 large head butter or leaf lettuce (about 300 g), leaves separated, washed, and well dried
• 2 tbsp finely chopped fresh dill, plus extra for garnish
• 150 ml cold water (about 2/3 cup)
• 3 tbsp white wine vinegar
• 2 tsp granulated sugar (add up to 1 tsp more to taste)
• 1/4 tsp fine salt
• 1 small garlic clove, finely grated or minced
• 2 tbsp sour cream (optional, for a lightly creamy dressing)

Step-by-Step Instructions

Step 1: Prep the lettuce and make the sweet–sour dill dressing

In a medium bowl, whisk together 150 ml cold water, 3 tbsp white wine vinegar, 2 tsp sugar, 1/4 tsp salt, and the grated garlic until the sugar dissolves. Stir in the chopped dill and sour cream if using. Add the lettuce leaves, toss to coat lightly, and refrigerate 10 minutes to lightly wilt and absorb flavors.

Step 2: Bring the pot to a rolling boil and set up for nokedli

Fill a large pot with water, bring to a rolling boil over high heat, and add 1 tbsp kosher salt. Have a spaetzle maker (or a cutting board and a knife) ready, plus a colander set in the sink. Keep a cup of cold water nearby to dip tools if the batter sticks.

Step 3: Make the nokedli batter

In a mixing bowl, whisk 1 large egg with 200 ml cold water and 1 tsp fine salt. Add the flour and stir with a wooden spoon until a thick, sticky batter forms that falls from the spoon in thick ribbons. If too stiff, add 1–2 tbsp more water; if too loose, sprinkle in 1–2 tbsp flour. Let the batter rest 5 minutes to hydrate.

Step 4: Cook the nokedli

Working in 2 batches, press the batter through a spaetzle maker directly into the boiling water. If using a board, spread a portion of batter on a wet board and “cut” small strips into the water with a knife. Gently stir so they don’t stick. When the dumplings float (about 1–2 minutes), cook 1 minute more, then scoop into the colander. Repeat with remaining batter. Toss all cooked nokedli with 1 tbsp butter to prevent sticking.

Step 5: Scramble the eggs with the dumplings

Beat 6 eggs with 2 tbsp milk or cream and a pinch of salt. Melt 2 tbsp butter in a large nonstick or well-seasoned skillet over medium-low heat. Add the buttered nokedli and warm for 30–60 seconds, then pour in the eggs. Using a flexible spatula, fold slowly and gently, allowing curds to form while coating the dumplings. Cook 2–3 minutes, just until softly set and creamy. Remove from heat while still slightly glossy to avoid overcooking.

Step 6: Finish, season, and serve with fejes saláta

Stir in chopped chives and a few grinds of black pepper. Taste and adjust salt. Pile the tojásos nokedli into warm bowls and serve immediately with the chilled sweet–sour dill lettuce on the side. Spoon a little extra dressing over the salad and garnish with extra dill if you like.

Pro Tips

• Batter consistency is key: it should be thick but flow in ribbons. Adjust with a tablespoon or two of water or flour as needed.
• Don’t crowd the pot. Cooking in batches keeps the dumplings tender and distinct.
• For ultra-creamy eggs, keep the heat medium-low and pull the pan off the burner when the eggs are just shy of done; residual heat will finish them.
• Toss cooked nokedli with butter right away to prevent sticking and clumping.
• Chill the salad briefly; the contrast of cool, tangy lettuce with hot, eggy dumplings is the hallmark of this dish.

Variations

• Smoky bacon: Fry 75 g diced smoked bacon or pancetta until crisp; use some rendered fat (plus butter as needed) to scramble the eggs, then fold in the bacon.
• Spring greens: Add 1/2 cup blanched peas or thin asparagus coins to the dumplings before adding the eggs.
• Herb swap: Replace chives with finely sliced scallions or add a tablespoon of dill to the eggs for a stronger herbal note.

Storage & Make-Ahead

Cooked nokedli (without eggs) can be refrigerated up to 3 days; reheat in a skillet with a knob of butter, then add fresh eggs to finish. Fully cooked tojásos nokedli is best eaten right away but can be refrigerated up to 1 day; rewarm gently over low heat with a splash of water or milk. Keep the lettuce and dressing separate if prepping ahead; the dressed salad wilts within a few hours. The dressing keeps 3–4 days refrigerated.

Nutrition (per serving)

Approximately 470 kcal; 53 g carbohydrates; 18 g protein; 17 g fat; 2 g fiber; 720 mg sodium. Values are estimates and will vary with specific ingredients and portion sizes.