These German egg dumplings are often served alongside a goulash or stew and are particularly welcome next to Wienerschnitzel or Sauerbraten. Substituting milk for the water produces a richer, if slightly denser, dumpling. If desired, sauté the cooked spätzle in butter until the edges are crisp.
Combine in a bowl:
Beat together in a small bowl:
Add to the flour mixture. Beat well with a wooden spoon to create a fairly elastic batter. Bring to a simmer in a large saucepan:
Drop small bits of the batter from a spoon into the bubbling liquid, or force the batter through a colander, potato ricer, or spätzle maker to produce strands of dough that will puff into irregular shapes. The spätzle are done when they float to the surface. They should be delicate, light, and slightly chewy. If the first few taste heavy and dense, add a few more drops of water or milk to the batter before continuing. Lift the cooked spätzle from the saucepan with a strainer or slotted spoon. Serve sprinkled with:
Or transfer to a shallow broilerproof baking dish and preheat the broiler. Top the spätzle with:
Broil until the cheese is melted, about 1 minute.