For Styrian Easter eggs, prepare the napkin dumpling mixture. Boil the potatoes until soft and make a puree with the boiled butter and milk. Butter and milk should be hot!
Then boil the 2 eggs for 6 minutes and 15 seconds. Then IMMEDIATELY quench them with ice-cold water. Then peel and bread the eggs.
Form small balls from the dumpling mixture. Now fry the eggs and the small dumplings in hot fat until golden brown.
Arrange and season with salt and pepper.