Gebratene Maultaschen (Fried Maultaschen with Egg)
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Gebratene Maultaschen just the way my Mutti and Oma made them! Strips of Maultaschen are browned in butter with eggs and herbs. This classic dish has always been one of my favorite Swabian dishes and there was no way I was going to give it up after moving to the U.S. in my mid-20’s, so I carried on our family tradition of making them from scratch. Use my recipe for homemade Maultaschen and then sit back and enjoy the full authentic taste of Germany!
Maultaschen is a regional specialty of my home of Baden-Württemberg located in Southernwestern Germany (Stuttgart is the capital), also known as Swabia. Every Swabian is familiar with Maultaschen and they are served in homes and restaurants throughout the whole region. A personal favorite of mine, Maultaschen were something I often ordered in German restaurants (that as well as Schnitzel and Spätzle with LOTS of Rahmsoße). I usually ordered them one of two ways: Gebratene Maultaschen or Maultaschen “Schweizer Art” (Swiss-style Maultaschen baked with smoked ham and cheese on top). Today I’m sharing a traditional Swabian household favorite with you, Gebratene Maultaschen mit Ei (pan-fried maultaschen with egg), also called Geröstete Maultaschen.
Most Germans happily take advantage of the convenience of having good quality store-bought Maultaschen available which makes this a very quick meal to prepare. If you have access to them feel free to use them. But for anyone not living in southern Germany it means it’s a near impossibility to find Maultaschen. But don’t worry because I have you covered with my homemade Maultaschen recipe. And the fact of the matter is, homemade is far better anyway!
Gebratene Maultaschen Recipe
Let’s get started!
Whisk the eggs in a small bowl with some salt and pepper. Whisk in the chopped herbs.
Slice the Maultaschen into 1/2 inch wide strips.
The homemade Maultaschen can be prepared well in advance and even cooked and frozen for up to 3 months.
Heat the oil and butter in a non-stick skillet over medium-high heat and add the Maultaschen.
Lightly brown the Maultaschen on all sides. Spread them out so they’re in a single layer.
Pour the egg mixture over the Maultaschen and turn the heat down to medium.
Let the egg cook. Once the egg begins to set, turn the Maultaschen over.
Turn them over another time or two, allowing the egg to fully cook.
Serve immediately garnished with some chopped parsley or chives. Gebratene Maultaschen are usually served as a complete meal without any sides, but a leafy green salad is always a nice accompaniment.
Enjoy!
For more favorite German recipes be sure to try our:
- Schnitzel
- Jägerschnitzel
- Sauerbraten
- Rouladen
- Spätzle
- Käsespätzle
- German Potato Soup
- Swabian Potato Salad
- German Sauerkraut Soup
- Currywurst
- Semmelknödel
- German Potato Dumplings
- Kartoffelpuffer
- Rotkohl
- Zwiebelkuchen
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Gebratene Maultaschen (Fried Maultaschen with Egg)
Ingredients
- 1 pound Maultaschen (click link for recipe), cut into 1/2 inch slices
- 3 tablespoons butter
- 4 large eggs , whisked
- 2 tablespoons chopped parsley, chives, green onions, or combination
- salt and pepper to taste
Instructions
- Whisk the eggs in a small bowl with some salt and pepper. Whisk in the chopped herbs. Set aside.Heat the butter in a non-stick skillet over medium-high heat and add the Maultaschen, lightly browning them on all sides. Spread them out so they're in a single layer. Pour the egg mixture over the Maultaschen and turn the heat down to medium. Let the eggs cook, turning the Maultaschen once the eggs begin to set. Turn them another time or two until the eggs are fully cooked. Serve immediately garnished with some chopped parsley or chives. Gebratene Maultaschen are usually served as a complete meal without any sides, but a leafy green salad is always a nice accompaniment.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
