The most important thing about our quick Maultaschen pan in 30 seconds
- Preparation time: 15 minutes
- Difficulty: Simply
- The special: Hearty soul food with an onion and mushroom twist
- Perfect for: Fast after-work hunger and using up leftovers
Everyone really likes kohlrabi!!
Creamy kohlrabi recipe – fruity and creamy
Do you like creamed vegetables? Then this creamed kohlrabi is just right for you! If you’re not into that, then give this variant a chance, because even kohlrabi haters have already dismissed this variant! So get to the stove and give these root vegetables a chance!
Some days the hunger is huge and the motivation to cook and stand in the kitchen for hours is absolutely low. This is exactly when our quick Maultaschen pan with egg is the perfect savior. It’s prepared in record time and you can quickly enjoy a dish that warms and satisfies you from the inside.
The nice thing about the recipe for the quick Maultaschen pan is that it is uncomplicated. It works even on stressful days. And if you still have Maultaschen left, simply make a Maultaschen salad with it the next day or warm it up in a little broth and enjoy the cozy warmth from the inside.
The most important ingredients
For this quick recipe you only need a handful of ingredients that you probably already have at home.
Maultaschen
Grab good, pre-cooked Maultaschen from the refrigerated section. Whether classic with meat filling, vegetarian or with cheese – decide according to your taste. Quality is important: good Maultaschen have a nice, not too thick dough and a flavorful filling. For 2 people, expect around 600g of Maultaschen – that’s quite filling. If you are ambitious and want to make Maultaschen yourself, we of course have a recipe for that too!
Eggs – Creamy and binds everything together
5 fresh eggs ensure the creamy consistency and turn the fried Maultaschen into a real meal. Whisk them well and season them generously with salt and pepper before adding them to the pan. The egg sets around the Maultaschen and combines with the roasted aromas – simply delicious!
Onions – For seasoning
A good onion brings sweetness and spice into play. Cut them into strips and fry them until translucent before adding the Maultaschen. This gives the dish an aromatic base. Alternatively, you can also use spring onions, which taste a little milder and have a nice green color – also perfect for Maultaschen that you prepare in a different way.
Mushrooms – The optional flavor enhancer
A handful of mushrooms, quartered and fried, gives the dish an earthy note and makes it even heartier. But don’t worry: if you don’t like mushrooms or don’t have any on hand, the recipe works without them. The Maultaschen pan is wonderfully adaptable! You can also use remaining vegetables, such as peppers, zucchini or leeks, in the pan.
The 5 secrets for the perfect Maultaschen pan
So that your dish doesn’t turn out soggy, but rather wonderfully crispy and fluffy, we have summarized our most important findings for you here. With these simple tricks you are guaranteed to make the quick Maultaschen pan perfectly:
- The right heat: Butter burns quickly. Start with medium heat. As soon as the butter foams, it is ready for the Maultaschen. Don’t let it get too hot, otherwise it will burn and the nutty aroma will be gone.
- The centimeter cut: Cut the Maultaschen into strips approx. 1 cm wide. If they are too thin, they fall apart; if they’re too thick, they won’t get hot enough on the inside before they’re dark on the outside.
- Season eggs well – Whisk the eggs in a bowl and season them generously with salt and pepper before adding them to the pan. Seasoning later doesn’t work so well because the spices are no longer evenly distributed.
- First crispy, then soft: Remove the Maultaschen from the pan before frying the vegetables. This way they stay crunchy and don’t get soggy from the mushroom juice. If you only have a small pan, divide the frying process into two steps. Unfortunately, if the Maultaschen don’t turn out really golden and crispy, it won’t help anyone.
- The egg timing: Add the egg at the very end and let it set briefly before stirring. We want beautiful pieces of eggs, not gray mush.
What makes our recipe special
Why do we love this particular variant so much? Because it is the ultimate compromise between “I want to laze around” and “I want to feast”. Many recipes simply throw everything together in the pan. We give it a little extra love by adding mushrooms and frying the onions separately – and you’ll taste it straight away!
And the recipe for the quick Maultaschen pan is also great for using leftover vegetables from the fridge. Our recipe is basically just the basis and can be changed and replaced as desired. If you have leftover peppers, use them. If you still have zucchini, cut them into small pieces and add them. Any sauces or leftover herb butter can also be used here. That’s what I love about such simple recipes, that they give you the opportunity to create variations super quickly and super easily. Completely according to your own taste.
Step-by-step to after-work happiness
Here is your timetable for quick enjoyment.
Preparation (approx. 5 minutes):
- Peel those 1 onion and cut them into fine strips or cubes – depending on how you like it.
- Clean those Handful of mushrooms (please don’t wash, just rub!) and quarter them.
- Cut that 600 g Maultaschen into approximately 1 cm wide strips.
- Cut that chives into fine rolls.
- Whisk them together 5 eggs in a bowl vigorously Salt and pepper.
Preparation (approx. 10 minutes):
- Fry: Give 1 tbsp butter in a large pan and let it melt over medium heat. As soon as it foams, add the Maultaschen strips. Fry them until golden until they have a nice color. Then take them out and set them aside for a moment.
- Roast vegetables: If necessary, add a small dab of butter to the drippings in the pan. Now fry the onion strips and mushrooms until the onions are translucent and the mushrooms have a little color. This already smells wonderful!
- The finale: Now pour the beaten eggs over the vegetables in the pan. Let the egg set briefly (do not stir immediately!).
- Wedding: Now put the fried Maultaschen strips back into the pan. Mix everything carefully until the egg is set but still nice and juicy.
- Serve: Toss everything well again, sprinkle generously with the fresh chives and serve immediately.
📖 Recipe
Quick Maultaschen pan
Preparation time
5 minutes
Cooking time
10 minutes
Total time
15 minutes
🥕 Ingredients for the recipe
- 600 G Maultaschen of your choice
- 1 Onion
- 5 Eggs
- 1 handful Mushrooms who likes
- 1 EL butter
- Salt
- pepper
- chives
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Prepare: Peel the onion and cut into strips. Clean and quarter the mushrooms. Cut the Maultaschen into strips approx. 1 cm wide. Cut chives into rolls.
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Mix eggs: Crack 5 eggs into a bowl and whisk vigorously with salt and pepper.
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Fry Maultaschen: Melt 1 tablespoon butter in a large skillet over medium heat. Fry the Maultaschen strips until golden brown and remove from the pan.
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Steam vegetables: Fry the onions and mushrooms in the remaining frying fat (add a little butter if necessary) until they take on color.
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Mix: Pour the beaten eggs into the pan and let them set briefly.
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Finish: Put the pre-fried Maultaschen back into the pan and stir everything together until the egg has set.
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Arrange: Sprinkle with fresh chives and serve immediately.
Calories: 606kcal | Carbohydrates: 85G | Protein: 22G | Fat: 22G | Sugar: 11G
Frequently asked questions about the quick Maultaschen pan
Nope. Maultaschen themselves are great for freezing, but when fried with eggs the dish loses its consistency when thawed and often becomes a bit “rubbery”. We recommend: Enjoy fresh!
Classic Swabian Maultaschen with sausage meat and spinach filling are the standard. But vegetarian vegetable dumplings also work excellently for this recipe.
A fresh green leaf lettuce or a cucumber salad are the perfect companions to balance out the heartiness. A dollop of potato salad is never a bad idea (Swabians like to eat carbohydrates with carbohydrates!).
Absolutely! If you don’t like mushrooms, leave them out or replace them with bacon cubes (for the meat fans) or pepper strips.
Turn down the heat! Butter has a low smoke point. If you are unsure, use clarified butter or mix a small dash of oil into the butter.
Would you like to cook again?
We hope we got your mouth watering! This Maultaschen pan is proof that good food doesn’t have to be complicated. Try it out and write to us on Instagram (@gernekochen) how you liked it. And if you’re a chicken fan, check out our next Onion cream chicken on – another great classic!
Lose and taste good.
In Life 1.0, Ms. Gernekochen is a teacher at a comprehensive school with a lot of love for her job.
On Gernekochen.de she is the boss or rather the boss of the camera. Theres took all the photos you find here (with very few exceptions). Since she’s not even remotely busy, she takes care of the appearance on Pinterest.
She is also the face in Instagram Stories and enriches our content with many delicious recipes.
Her preferences lie in Italian cuisine. But cakes and pastries of all kinds or braised dishes, such as their unsurpassed goulash, are also among their hobbyhorses.
