Kaiserschmarrn – breakfast of emperors

This recipe is originally from Austria, but we first ate it in the Café Einstein in Berlin.

  • 4 eggs, separated into yolks and whites
  • 1 cup of milk
  • 150g plain flour
  • 50 caster sugar       
  • 2 tbsp icing sugar
  • a handful of raisins or sultanas
  • 1 tablespoon butter
  • Pinch salt
  • Plum compote, bottled cherries or stewed rhubarb

Beat egg yolks and caster sugar until fluffy and creamy.  Add milk, flour and salt and raisins.  Beat eggwhites until stiff and fold into the mixture.

Melt butter in a heavy frying pan and add the mixture, keeping the pan on a medium heat.  Once the mixture begins to set, “shred” it into chunks using 2 forks.  Place the pan in a preheated oven to set the top quickly. Sprinkle with sifted icing sugar and serve with the fruit compote or bottled plums, heated through and the juice thickened with a little arrowroot if necessary.


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