{"id":24691,"date":"2026-05-06T10:07:15","date_gmt":"2026-05-06T07:07:15","guid":{"rendered":"https:\/\/www.kochbuch.top\/?p=24691"},"modified":"2026-05-06T10:07:15","modified_gmt":"2026-05-06T07:07:15","slug":"so-fluffig-diese-eierkuchen-sind-unglaublich-locker-und-schnell-gemacht-%f0%9f%98%8d","status":"publish","type":"post","link":"https:\/\/www.kochbuch.top\/?p=24691","title":{"rendered":"So fluffig! Diese Eierkuchen sind unglaublich locker und schnell gemacht \ud83d\ude0d"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Zutaten<br>3 Eier<br>1 Prise Salz<br>250 g Quark<br>100 ml Mineralwasser<br>120 g Mehl<br>1 TL Backpulver<br>1 P\u00e4ckchen Vanillezucker<br>Butter oder \u00d6l zum Braten  Zubereitung<br>Eier trennen. Das Eiwei\u00df mit einer Prise Salz steif schlagen.<br>Eigelbe mit Quark, Mineralwasser, Vanillezucker, Mehl und Backpulver zu einem glatten, dickfl\u00fcssigen Teig verr\u00fchren.<br>Den Eischnee vorsichtig unter den Teig heben, damit er sch\u00f6n luftig bleibt.<br>Etwas Butter in einer hei\u00dfen Pfanne schmelzen lassen.<br>Kleine Teigportionen mit einem Essl\u00f6ffel in die Pfanne setzen.<br>Die Eierkuchen etwa 2 Minuten goldbraun backen, dann vorsichtig wenden und weitere 2 Minuten fertig backen.<br>Portionsweise alle Eierkuchen ausbacken und nach Wunsch im Ofen warm halten.<br>Tipps<br>Diese kleinen Eierkuchen werden besonders fluffig, weil geschlagener Eischnee unter den Teig gehoben wird. Am besten schmecken sie warm mit Puderzucker, Apfelmus, frischen Beeren oder Ahornsirup \u2013 perfekt f\u00fcr Fr\u00fchst\u00fcck oder Dessert.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten3 Eier1 Prise Salz250 g Quark100 ml Mineralwasser120 g Mehl1 TL Backpulver1 P\u00e4ckchen VanillezuckerButter oder \u00d6l zum Braten ZubereitungEier trennen. Das Eiwei\u00df mit einer Prise Salz steif schlagen.Eigelbe mit Quark, [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":24692,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-24691","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte"],"_links":{"self":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/24691","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=24691"}],"version-history":[{"count":1,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/24691\/revisions"}],"predecessor-version":[{"id":24693,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/24691\/revisions\/24693"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/media\/24692"}],"wp:attachment":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24691"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24691"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24691"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}