Tojásos Galuska is a Hungarian dish of dumplings made from egg, flour, oil and water, cooked by simmering, then folded into scrambled eggs.
It is often served with pickled cucumbers and a salad, either a tomato salad or a lettuce salad.
200 g flour
4 tablespoons oil or another fat
1 teaspoon salt
Mix in a bowl the flour, ½ teaspoon with 2 of the eggs (beaten), adding just enough water to make a batter thick enough to stick in a heap to the top of a spoon.
Bring salted water to the boil; drop the batter in ½ teaspoon or teaspoon at a time. Done when they rise to the surface, about 2 to 3 minutes.
Drain, put in boil with 2 tablespoons of the oil to stop them sticking together.
Beat the remaining 4 eggs, adding ½ teaspoon salt. Heat 2 tablespoons of oil in a frying pan.
Pour the dumplings into the frying pan; shake pan to arrange them out somewhat evenly. Then pour beaten egg over, and cook until egg is set. Serve hot.