Fluffy, Light Kaiserschmarrn

Ingredients

• 6 Eggs (Separate the yolks and whites)
• 500 ml Milk
• 250 g Flour
• 50 g Sugar
• Salt (1 pinch; for whipping the egg whites)
• Rapeseed oil or clarified butter (Enough to cover the bottom of the pan to a depth of approximately ½ cm; additionally, a little clarified butter for caramelizing)
• Powdered sugar (For dusting)

Steps

1. 1

   Whisk the milk and flour until smooth for 5 minutes. Let the batter rest for at least 30 minutes, preferably 1 hour.

2. 2

   Beat the egg yolks until foamy and stir in the sugar.

3. 3

   Beat the egg whites with a pinch of salt until stiff.

4. 4

   First fold the egg yolk mixture, then the beaten egg whites, gently into the milk-and-flour batter.

5. 5

   Preheat a frying pan with its lid over medium heat.

6. 6

   Cover the bottom of the pan with rapeseed oil or clarified butter to a depth of approximately ½ cm.

7. 7

   Pour the batter into the pan, cover, and cook slowly over medium heat for 20–30 minutes. Do not lift the lid during this time so that the Kaiserschmarrn rises well.

8. 8

   Cut the Kaiserschmarrn into quarters and turn them over. Cover and cook for another 5–10 minutes until golden brown.

9. 9

   Then tear the Kaiserschmarrn into rough pieces.

10. 10

    Sprinkle with powdered sugar, add a little clarified butter, and let it caramelize briefly.

Notes

According to the source, fruity plum compote is delicious with Kaiserschmarrn. Rapeseed oil or clarified butter is specified for frying; clarified butter is mentioned for the final caramelization. Quantities for the frying fat and powdered sugar are not specified.

Nutrition per serving

• dessert
• Austrian
• vegetarian
• stovetop
• pan-fried