1. Make sure to read through all steps below before executing this recipe! 2. Beat the eggs & the next 5 ingredients. This works well with or without the chives and nutmeg if you do not have any. 3. Add the flour & mix until a sticky batter forms. [Note: If your spaetzle is too heavy or dense in the end, then you know for next time that you used too much flour.]. 4. Bring a pot of salted [generously salted] water to a boil. 5. If you have a spaetzle maker, work the batter through the sieve. 6. For the rest of us, take a small plastic cutting board and place a decent line/dollop of batter across about 2/3rds of the way up the board. Holding the board at a slight downward angle over the boiling water, very very quickly, using a butter knife, scrape off small bits of batter [to make each spaetzle] into the boiling water, dipping the knife into the water with the batter each time [less stickiness]. Don't worry, this takes some practice to do well! Remember, the spaetzles are supposed to be relatively small, but most importantly, even in size as they cook together! After going through this process once, you will also get a better feel for what the proper consistency of the batter should be when adding in the flour in step 3. 7. There is also the "colander" method [push batter through colander over boiling pot], however, I've never gotten it to work well and the batter sort of cooks in the holes over the pot before you've worked your entire batter. Plus, I find they are almost too small this way & lose all their satisfying chewiness. Maybe this is all because I grew up making these with my grandma who was a natural spaetzle machine! {btw, she used a teaspoon rather than a butter knife on the cutting board, which you could try too}. 8. They are done when they rise to the top of the boiling water, only about 1 to 2 minutes {why I said "very very quickly" earlier}. You may need to do this in batches, especially at first, so that your pot doesn't have overooked and undercooked spaetzle at the same time. They should be just slightly chewy still when done, but cooked all the way through. 9. Drain well. 10. At this point, you can serve right away with your meal [they get cold fast], or saute them in 2-4 tbsp of butter as needed to coat them, stirring constantly. 11. Enjoy! Great with dishes that have sauces and gravies to keep them warm on your plate. 12. Now that you've read through this, don't be too intimidated and go plan a session to make them! ---------------------------------------------------------------------------
Nutrition
Ingredients
