Kaiserschmarrn

Preparation

Kaiserschmarrn is an Austrian preparation with easy difficulty. Set aside about 30 minutes in total (15 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.

1. 1

   Beat the yolks with the milk

   Beat the yolks with the milk, flour and a pinch of salt until you obtain a smooth dough without lumps. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. Watch the exact point indicated; An extra minute can alter the result. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. Watch the exact point indicated; An extra minute can alter the result.

   The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.

2. 2

   Whip the egg whites until stiff with the sugar until you obtain a…

   Whip the egg whites until stiff with the sugar until you obtain a firm meringue. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.

   Go slowly and confirm texture, aroma and color before moving to the next step.

3. 3

   Incorporate the meringue into the dough with enveloping movements.

   Add the meringue to the dough with enveloping movements, without over-beating. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.

   The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.

4. 4

   Pour the dough into a hot buttered pan.

   Pour the dough into a hot buttered pan, add the raisins and cook over medium heat until set on the base. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.

   The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.

5. 5

   Flip into large chunks with two forks or spatulas.

   Flip in large pieces with two forks or spatulas, and continue cooking, crumbling into irregular pieces until browned on all sides. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.Watch the exact point indicated; An extra minute can alter the result.

   Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.

6. 6

   Sprinkle with icing sugar and serve hot with plum compote

   Sprinkle with icing sugar and serve hot with plum compote. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.

   Serve on a preheated plate or platter if the dish must maintain temperature.