Swabian Egg Spaetzle Tossed in Butter

What you need

• 400 g (3 1/4 cups) plain flour, also called all-purpose flour
• 4 large eggs
• 150 ml (2/3 cup) whole milk, plus a little more if needed
• 1 tsp salt, plus more for the cooking water
• 1 pinch nutmeg, freshly grated
• 40 g (3 tbsp) butter

Method

Restated from the original video

1. 1

   Mix the flour, salt and nutmeg in a large bowl and make a well in the middle.

2. 2

   Beat the eggs with the milk, pour them into the well and stir into a thick batter.

3. 3

   Beat the batter hard with a wooden spoon or a mixer with the paddle until it turns glossy and bubbles start to form, 5-10 min.

4. 4

   Check the texture: it should fall slowly from the spoon in thick ribbons. Add a spoonful more milk if it is too stiff.

5. 5

   Cover and rest the batter for 15 min while a large pot of water comes to a boil. Salt the water well and lower it to a lively simmer.

6. 6

   Press the batter through a spaetzle maker or a colander with large holes straight into the water, working in batches.

7. 7

   Stir gently once. When the spaetzle float to the surface, give them 1 min more, then lift them out with a slotted spoon.

8. 8

   Melt the butter in a large frying pan over medium heat.

9. 9

   Toss the drained spaetzle in the butter until hot and lightly coated, 2-3 min, and serve.

Imported from honestcooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.