An Egg-cellent Choice
An integral cog for many recipes, yet sufficient to make a meal in and of themselves, eggs are a nutritious whole food beloved by many.
Sometimes referred to as “torn pancakes” or “Emperor’s mess,” kaiserschmarrn is a popular Austrian dish reminiscent of sweet scrambled eggs, pancakes or French toast. Served alongside fresh fruit, compote or purée, this recipe is perfect for brunch, dessert or an Easter celebration. Raisins are optional.
Instructions
Ingredients
4 large eggs, divided into whites and yolks
1 pinch salt
4 Tbsp unsalted butter, divided in half
4 Tbsp granulated sugar
¾ cup all purpose flour
½ cup whole or 2% milk
1 tsp vanilla extract
Optional:
¼ cup raisins soaked in dark rum
For serving:
confectioners’ sugar for dusting
fresh fruit, compote or purée
Method
If using, combine in a small bowl the raisins and enough rum to cover. Let soak while preparing the remainder of the recipe. Melt two tablespoons of the butter and set aside.
In the bowl of a stand mixer, beat the egg whites and salt until soft peaks form (about 2 minutes). Set aside. In a large bowl, beat together the egg yolks, melted butter and sugar until combined. Beat in the flour and milk in two additions, alternating between each and stopping to scrape down the sides as necessary. Beat in the vanilla.
Using a rubber spatula, gently fold the beaten egg whites into the egg yolk mixture until evenly combined, taking care not to overmix and deflate the batter. Drain the raisins, if using, and set aside.
Heat the remaining two tablespoons of butter in a 12-inch skillet over medium heat. Give the pan a swirl to evenly coat with butter. Add the batter to the pan and cook until the bottom becomes golden brown (about 6–8 minutes; if using raisins, sprinkle them evenly over the batter after 2–3 minutes of cooking time). Use a spatula to gently lift a side to check for browning on the bottom.
Once the bottom is nicely golden, divide the pancake into quarters with the spatula and flip over each section (don’t worry if it breaks or gets messy). Continue frying for another 2–3 minutes or until golden (add more butter to the pan if needed). Reduce the heat and using the spatula (or two forks), cut the pancake into bit sized pieces. Give the pieces a quick toss in the pan to make sure everything is cooked evenly.
Remove from the heat and transfer the kaiserschmarrn to a serving dish. Dust with confectioners’ sugar and serve warm with a side of fresh fruit, compote or purée.
Related Stories & Recipes
