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Smoked ham with egg nokedli served
Traditional nokedli coated in creamy egg and savoury ham

Smoked ham with egg nokedli (dumplings)

Author: Flavelo
Recipes Main Courses
Nokedli is the 'pasta' of Hungarian cuisine, the secret of which is the right consistency of dough and plenty of boiling water. This recipe enriches classic egg nokedli with fried smoked ham, which provides not only flavour but a pleasant texture contrast: soft dumplings and creamy egg meet crispy, salty meat. Real comfort food.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Nokedli maker (spaetzle maker): for quick and even shaping.
  • Large pot: for boiling the dumplings.
  • Wok or large frying pan: for tossing together.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

Put a large pot of water on to boil, and salt it generously.

Tip: Pasta water must always be plentiful, so the pasta doesn't cool it down too much when dropped in, and has room to swim. (Heat capacity).
2 ✓

Mix the nokedli: mix the flour with 3 eggs, salt and enough cold water to get a blistery dough of nokedli consistency. Do not overwork!

Tip: Only mix until it comes together. If you mix too long, the gluten structure becomes too strong and the nokedli will be rubbery and chewy. (Gluten development).
3 ✓

Press the dough into the boiling water. When they rise to the top of the water (approx. 2-3 minutes), drain them and rinse with cold water.

Tip: Cold rinsing stops the cooking and washes off surface slime, so they don't stick together.
4 ✓

Cut the ham into strips or cubes. Heat the fat in the pan and fry the ham until crispy.

Tip: The fat rendering from the ham will flavour the nokedli.
5 ✓

Toss the nokedli onto the fried ham and stir to warm through and coat in fat.

Tip: The hot fat helps 'refresh' the nokedli.
6 ✓

Beat the remaining 4 eggs with salt and pepper. Pour onto the hot nokedli and stir over medium heat.

Tip: The goal is a 'creamy' consistency. When the egg is no longer liquid but still tremblingly soft, remove from the heat immediately, because residual heat will firm it up further. (Coagulation).
7 ✓

Serve immediately, sprinkled with fresh parsley or chives.

Tip: Lettuce with vinegar dressing is the classic accompaniment, its acidity counterbalancing the richness of the dish.

Recipe FAQ

Why are the nokedli hard?
Either you put too much flour in (the dough was too stiff), or you overcooked them. Nokedli is good when the raw dough is soft but not runny.
How do I avoid making scrambled eggs?
The secret is low heat and continuous stirring. The egg needs to form a creamy coating, not lumpy scrambled eggs.

Ingredients

  • 300 g Smoked ham
  • 4 pcs Eggs (for the nokedli)
  • 3 pcs Eggs (for the dough)
  • 400 g Plain flour
  • 200 ml Water (cold)
  • 1 tsp Salt
  • 0.5 tsp Freshly ground black pepper
  • 2 tbsp Lard or oil
  • 1 bunch Fresh parsley or chives