3 egg whites
3 egg yolks
60 g flour
4-5 tbsp chopped herbs
Beat egg whites until stiff. Mix egg yolks with a small portion of the whipped egg white, add to the remaining mass and gently fold it in.
Add sprinkled flour to the dough, do not mix too long, otherwise the mass will lose its volume. Season with salt and chopped herbs.
Spread the mixture (as thick as a finger) on a baking tray covered with baking paper and bake at 180°C for about 10-13 minutes. Serve to the hot beef broth.
In Austria these dumplings are called "Schöberl". Where this name comes from? Some say "Schöberl" was a surname of their creator. Other that this word means "being pushed into smth (oven)".