Rotariu Razvan, chef at the St. Peter Stiftskulinarium in Salzburg, explains to food journalist Angela Berg that the most important thing in preparing Salzburger Nockerln is a stable mass of beaten egg whites and sugar. Salzburg, Austria

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Size: 8566px × 5713px
Location: Petersfriedhof, Salzburg, Salzburg, Austria
Photo credit: © Georg Berg / Alamy / Afripics
License: Royalty Free
Model Released: No

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