Guten tag from England! I tried Kaiserschmarren a while ago and it easily became one of my favorite dishes. This is my first ever attempt to make one myself. How did I do?

19 comments

1. Looks tasty.

   I don’t like raisins though. One either love them or hate them

2. looks good, i personally really like chilled apple sauce with it

3. A more than decent attempt. In my experience, the secret to a good Kaiserschmarrn lies in the pan – it seems that heavy cast iron pans transfer the heat in a way that helps the outside really crisp up. Also lots of butter towards the end and a bit of sugar.

4. Looks good!

   But those apples should be in a compote.

5. !!!!!!!MORE POWDERED SUGAR!!!!!!!

6. Looks rather solid. After all, taste is more important than presentation.

   However, a few remarks.

   What are those dark sprinkles? Did you add cinnamon?

   Pieces should be double the size. The restaurant style kaiserschmarrn is extremely fluffy. So you would actually be cutting it into way bigger chunks as they tend to shrink a little and just toss them around in the pan at the very end. [example](https://www.youtube.com/watch?v=VqNo-EMa2pY)

   Of course more native would be to puree those apples.

7. For easy tips and tricks check out the austrian legend r/keinstresskochen with his recipe:

   https://youtu.be/WAbJ1KVEYx0

8. It looks fine, but only you know, if it tasted good. You should definetly try to pair it with lingonberry sauce.

9. Looks great, but you should really try getting your hands onto [this](https://shop.billa.at/produkte/darbo-zwetschkenroester/00-106165?utm_source=google&utm_medium=cpc_shopping_css&utm_campaign=9513369785&utm_content=95843860743&gclid=CjwKCAjwv-GUBhAzEiwASUMm4mLKzOkGxfzUrfu2o0l-A5DCI6b5HWgA4On-IOh88VWJSUf52v3vsBoCAVEQAvD_BwE).

   It’s far superior to apple puree imho.

   Oh yeah and also as a general rule of thumb: Double the number of eggs.

10. griaß gott hast des.

11. Kann man nicht meckern.

12. waaaaaaa rosinen

13. That looks so good. It’s been years since I’ve had Austrian food 🙁

14. I think the size is a bit off. Normally I would assume a Kaiserschmarrn to be a little bit bigger in individual pieces. And the apple slices also a bit smaller. But this is just looks; I guess if it tastes alright then it’s a Kaiserschmarrn.

    Here is an example what I mean: https://erdbeerschokola.de/wp-content/uploads/2022/03/Wiener-Kaiserschmarrn.jpg

    May look similar to your variant but to me the two look somewhat different. And perhaps reduce the number of apple slices too while increasing the “Kirsche-Anteil”.

15. PFUI, ROSINEN!

    english translation: I highly discourage the usage of raisins. Therefore they shall not be used in a Kaiserschmarrn. People who like raisins, can add them afterwards, so people who do not like them do not need to suffer.

16. Physalis would be better than apples. Just my opinion..

17. I like it with Nutella on top, but i have kind of sweet tooth

18. That looks very good.

    Next thing you can try is caramellizing the Schmarrn: After regularly preparing the Kaiserschmarrn you put some crystal sugar in the pan, heat it up and once it is liquid, roll the pieces of Kaiserschmarrn in the sugar sauce. Keep the heat up until the Kaiserschmarrn has a sweet crispy crust on the outside.

    I like this adaption as it combines the softness of the individual pieces with a lusty shell.

19. make sure to use some sparkling water in the dough to get them fluffier