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Bavarian Eierhaber | Creamy Traditional Brunch
(0)
20 min
Quick
Knuspr-Küche
Der bayerische Eierhaber ist ein echter Geheimtipp der alpenländischen Küche: Goldgelb in schäumender Butter gestockt, vereint er samtige Cremigkeit mit feiner Muskatwürze und frischem Schnittlauch. Ein herrlich wärmender Traditionsgenuss für den herbstlichen Spätbrunch.
Preparation method
Preparation
Crack the eggs into a bowl and whisk with the whole milk, a pinch of salt, freshly ground black pepper, and a fine pinch of nutmeg using a whisk. Sift the wheat flour over the mixture and stir until smooth, so that a homogeneous, creamy batter without lumps is formed.
Rinse the fresh chives under cold water, pat thoroughly dry, and cut into fine rings using a sharp knife.
Cooking & Serving
Gently let the butter foam in a non-stick pan over medium heat. As soon as the butter smells slightly nutty, pour in the egg mixture.
Chef's tip
For an authentic tavern aroma, let the butter brown very gently (brown butter effect) before adding the egg mixture to the pan – this gives the Eierhaber its distinctive note.
Be sure to keep the heat moderate: just like a perfect omelet, the Eierhaber continues to cook from the residual heat of the pan and thus retains its velvety texture.
30 min
Under an hour
