Austrian Eggs Recipes

VANILLEKIPFERL (AUSTRIAN VANILLA CRESCENT COOKIES)

Steps:

• Place all of the ingredients in a large bowl and knead until thoroughly combined. Unless you're using the egg yolks the dough will be pretty dry and flaky, like shortbread cookie dough. Shape the dough into a log and wrap with plastic wrap. Chill in the refrigerator for at least an hour.
• Preheat the oven to 350 degrees F.
• Cut off small pieces of the dough and shape them into crescents. Place the crescents onto a non-stick or parchment-lined cookie sheet. Bake on the middle rack for 12-15 minutes (depending on the size of the crescents) or until the edges begin to turn golden.
• Combine the powdered sugar and vanilla sugar. Let the cookies sit for one minute and then use a sifter to dust them with the vanilla-powdered sugar while they're still hot. Let the cookies cool completely and then give them a second dusting.
• Stored in an airtight container in a cool place, these cookies will keep for several weeks.

AUSTRIAN EGGS

Steps:

• Preheat oven to 350.
• Pour the sour cream and cream into baking dish.
• Carefully slip the eggs into it from a cup one by one.
• Dot with butter; sprinkle with chives.
• Bake at 350 about 15 minutes or until eggs are set.

AUSTRIAN HASH

Steps:

• Heat the oil in a large frying pan, then fry the bacon and onion together for 10 mins until the bacon is golden. Lift out of the pan onto a plate, then add the potatoes and fry for 10 mins more until golden.
• Tip in the caraway and paprika, season well, then fry for another min, stirring to release their fragrance.
• Return the bacon and onion, taste for seasoning, then add the parsley. Serve hot.