Bürger Schwäbische Eierknöpfle
Bürger Schwäbische Eierknöpfle: Spätzle-style egg pasta of irregular shape by Bürger (Bürger Spätzle und Knöpfle range); ingredients: flour (wheat flour, spelt flour), water, whole egg (18%), rapeseed oil, salt, citric acid.
Bürger Schwäbische Eierknöpfle is Spätzle-style egg pasta of irregular shape made by the German brand Bürger. The product belongs to the Bürger Spätzle und Knöpfle range.
Ingredients: flour (wheat flour, spelt flour), water, whole egg (18%), rapeseed oil, salt, citric acid. Cooking time according to the official site: 1–2 minutes. Pack sizes: 400 g, 1000 g. Protein: 6.3 g per 100 g.
Spätzle are served as a side with meat and gravy, baked with cheese and fried onions, or tossed in butter. Allergens: gluten, egg. Fresh pasta is kept in the refrigerator until the date on the pack and needs only a few minutes in boiling water. As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining.
Facts
| Raw material | Flour (wheat flour, spelt flour), water, whole egg (18%), rapeseed oil, salt, citric acid |
|---|---|
| Duration | 1–2 min |
| Main use | Side dish with meat and gravy, baked with cheese |
| House range | Bürger Spätzle und Knöpfle |
How it connects to Pasta
Bürger Schwäbische Eierknöpfle → contains → 🥚 Chicken egg ← contains ← Egg pasta → kind of → 🍝 Pasta
Links
- What it contains
- Wheat flour, 🥚 Chicken egg, Spelt
- Part of
- Bürger Spätzle und Knöpfle, Spätzle
Frequently asked questions
How long do you cook Bürger Schwäbische Eierknöpfle?
1–2 minutes, according to the official Bürger website.
What are the ingredients of Bürger Schwäbische Eierknöpfle?
Flour (wheat flour, spelt flour), water, whole egg (18%), rapeseed oil, salt, citric acid.
What to read next
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
- Spelt — An old hulled wheat (Triticum spelta) with a nutty taste; it contains gluten and is milled into semolina and flour for spelt pasta.
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