Why add eggs to semolina dough one hot, one cold?

vegan_vicky

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...

Originally asked by ariola on Stack Exchange (cooking) (CC BY-SA 4.0).

uphilltech

Great question — answering as the UphillTech team:

The eggs are added at different times to control the dough’s texture. The first egg, added while the dough is warm, binds it and keeps it smooth. The second egg, added after cooling, prevents the dough from getting too thin. This method helps create light, fluffy dumplings without making the mixture too soft or runny.

Full answer by Mike Green: https://cooking.stackexchange.com/a/130418 (CC BY-SA 4.0).

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