Kaiserschmarrn love: what makes the heart jump faster
...it always takes adults on a journey into family tradition. Every Austrian kitchen has at least once prepared this traditional Austrian dish in the stovetop pan. It's quick, easy and tastes heavenly sweet. It is a generational dish that connects great-grandparents, grandparents, parents and children. The Kaiserschmarrn recipe is usually passed down in the family. And what connects creates love, memories and warmth. Whether with or without raisins – for some it is THE favorite dish. You can find this delicacy in every good hut in Ski amadé.
But where does the Kaiserschmarrn come from? Where did this culinary journey begin?
The name already indicates this, because the origin lies with Empress Elisabeth and her husband Emperor Franz Joseph I. Empress Elisabeth received this dish for the first time in 1854 and since she was very conscious of her lineage, her husband took over this dish for her.
This is how the dish became KAISERSCHMARRN.
And we enjoy this imperial dish in the mountains and associate it with family, shared experiences and lots of history. It's a big piece of home.
It MUST be homemade and not a package mix. Then there is love in it. Because the love for Kaiserschmarrn is homemade. Here is a recipe that you can easily replicate at home. You can also serve the Kaiserschmarrn with roasted plums or apple sauce.
Ingredients for about 4 people:
Less flour, more eggs. This is an insider tip straight from an alpine pasture owner. The eggs are, of course, from regional free-range chicken.
Duration: 20 minutes
Ingredients:
► 4-5 eggs
► 20g sugar
► 200g flour
► 300ml milk (if you want a milk substitute, you can also use oat milk and add 40g melted butter)
► 1 small piece of butter for the pan
► Icing sugar for sprinkling
► Raisins if you like those (I leave them out)
Instructions:
You separate the egg white and yolk. The egg whites are beaten to a firm beat that you then gently stir into the batter.
For the dough you simply mix egg yolk, sugar, milk, flour and a pinch of salt. Then stir in the beaten eggs, but do not make them completely liquid.
And now butter in the pan, turn the stove not very hot and slowly fry the first side of the Kaiserschmarrn. Then turn it. Don't worry if the dough falls apart since you'll be breaking it up anyway. The Kaiserschmarrn is ready.
You can sprinkle icing sugar on top to serve. You can serve a plum roaster or apple sauce as a fruity side dish. The children like to drink a glass of milk with it.
I wish you a lot of joy with your first Kaiserschmarrn, whether at home or at the hut.
