This simple recipe is a traditional Hungarian dish that is eaten for either lunch or supper, or as a köret (side dish). Local foodblogger fakanál – who took the above picture – recommends using half water and half milk when boiling the dumplings.
Ingredients:
6 eggs (2 are for the galuska)
200 grams flour
4 tablespoons oil or lard
1 small spoonful of salt
Method:
Sift the flour into a bowl, add two eggs, half of the salt, and as much water as necessary to produce a medium-thick, smooth galuska dough. Boil the water/milk, cut the dough into small pieces with a knife (or, if you can, use a galuskaszaggató). Cook the dumplings until they rise to the surface, and stir occasionally so that they do not stick together. Drain and add the two tablespoons of oil or lard, which just for the record should probably be zsír.
In another bowl, mix four of the eggs with the rest of the salt. Heat the other two tablespoons of lard or oil in a pan, add the galuska and then the eggs. Stir until the eggs cook.
Traditional accompaniments for tojásos galuska are pickled cucumbers, vinegary tomato salad or a simple lettuce salad.
