Well, it’s breakfast time for me, and we just happen to still have some fleishgnadle in the fridge. Oh, I still haven’t told you about fleishgnadle yet, have I? Well, I can’t give you the recipe (family secrets and all), but what I can say is that it’s basically a giant ball of ground sausage wrapped in potato dumpling; pure Austrian goodness.
It’s also known as the Best Breakfast Leftovers Ever!!!
Whenever Dad makes this, we love eating it for dinner. But what we REALLY get excited for are the mornings after. In the past, this was even better scrambled with eggs than it was cooked fresh for dinner; but Dad’s been making some adjustments over the past couple years, so he’s gotten the recipe much closer to perfection.
And breakfast is so simple. Chop the dumpling n sausage up, pop it into a hot, buttered sauté pan until it’s warmed through and a little crispy. After that, we simply beat some eggs with milk, add and scramble it up.
Now, I LOVE scrambled egg breakfasts. It’s one of the best way to use leftover veggies and meats; cook them in pan and add the egg however one wants, fried or scrambled. Scrambled is still my favorite though, and it’s not just childhood memories of avoiding yolks.
I think a lot of people, in general, tend to disregard scrambled eggs nowadays, because it’s the “easy” cooking method. It’s what you do when your yolk breaks, either that or “over hard.” But from what I’ve come to find is that there’s a lot of mastery to scrambled eggs, a certain aspect to them that one can’t find in other methods of cooking: Variety.
Other main methods tend to have a specific set of requirements to be what they are: Fried Eggs have “Over Easy, Medium, Hard;” there’s Sunny Side Up; Poached; Hard and Soft Boiled; and now “63 degree Eggs”. All of these have developed a set amount of cooking required to get the white and yolk to a particular completion; the only difference is if it’s just cooked a little more or less, and that’s usually accidental.
The beauty of scrambled eggs is how many different end products one can create. If you’re not quite sure if what I’m saying is bull, try it at home. Take two pans, heated to the same Low-Med temperature, and add a decent amount of eggs (no thin layer in the pan). To one, stir the eggs almost constantly; the other, cover with a pan and stir ever 1-2 minutes (the temperature should be low enough it takes 5+ minutes to cook). You’ll find the one stirred constantly, when finished, almost looks like a custardy, yellow cottage cheese, and tasty super creamy; while the one with little stir-age is firmer, a little fluffy. Both fantastic, delicious extremes of the same dish.
And that’s just with the same temperature. Think of what one can get with hotter or lower heats, using different liquid additions (milk, cream, water, LEMON JUICE: adding noted acids can reduce the heat eggs need to scramble, making them cook quicker on lower temps), adding a Tb of water for steam, a thin layer of egg vs an inch of depth, etc. The possibilities number in the thousands, creating an almost infinite strata of possible outcomes. So many extremes, so many grey areas, so many ways to cook something seen purely as “simple” for years on end. This is one of the reasons why I love scrambled eggs so much.
Yet the best part? Everybody has their favorite.
As with my other Street Food Corner posts, my rambling is done and I can now finish my original thought. We usually tend to cook our eggs to the bigger, slightly-fluffier style, but that’s often due to the heat in the pan from cooking the sausage n dumplings; even stirring fast one doesn’t get the curd (unless doing a giant pot…).
Doesn’t it look good? Those thick dumplings just add that comforty heaviness that we love about family foods. The sausage in the pan is only ever rivaled by bacon for breakfast meat category, and the egg brings them all together in a rich, creamy way. Couldn’t you just see a Food Truck stuffing this into a hoagie bun with a little hot sauce (maybe sirachi)? Oooooh, or maybe wrapped in a burrito; a little bit of cheese, crème fraiche, and dill-lingonberry salsa for a Scandinavian Breakfast Burrito… think I know what I’m doing next time we have fleishgnadle.
For now, a little bit on an open-faced sammich did it for me. With all the sandwiches I eat for lunch, I like to just do them with one slice to help with the diet/portion control; think of all those extra slices of bread we eat each year.
Besides, the filling is still the best part.
What’s your favorite Egg Dish? How do you like using Leftovers for Breakfast?