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On a packet of durum semolina that I bought is a recipe for Nocken (a light Austrian dumpling). It has you mix the semolina into boiling milk, which gets pretty stiff as the liquid is taken up; then off the heat, mix in one egg; then let cool and add the second egg.

When I did this, I half expected the first egg would begin to set on the hot paste. It didn't, and actually I had stirred the semolina in already off the hob. But I don't think it's supposed to set either, that wouldn't give a smooth mix. So why not add both eggs early, or add them both after cooling?

My guess would be that perhaps in the late case the dough would be too thin from the eggs' water. And similarly, in the early case the dough might become too stiff to work, or too dense for the target texture, when all the eggs' water is up for absorption. On the other hand, I didn't feel that the dough had gotten much stiffer after cooling with the one egg, and anyway if that were the hazard one could form the dumplings while still warm. (Right?)

What does the described mixing schedule achieve?

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    I've asked customer service about it, response pending.
    – ariola
    Apr 4 at 16:03
  • If you still want an answer after that, you'll need to share the actual recipe.
    – FuzzyChef
    Apr 7 at 20:02

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