Spatzle (German Egg Dumplings)

2 eggs
1 1/2 cups flour
1/2 cup water
1/2 t salt
1/4 t double-acting baking powder
a small grating of nutmeg

Beat the eggs. Combine them well with the rest of the ingredients. Drop small bits of the batter from a spoon into a pot of simmering salted water or stock. Or put the batter through a colander or spatzle cutter. Spatzen should be very light and delicate. Try a sample, if it is too heavy add water to the batter.

Simmer until they are cooked. They will rise to the top of the pot and puff out when they are ready. Drain well, place them in a bowl with 1 -2 T butter. Stir and serve.

Makes 4 servings.


Best with roasted pork, braised pork chops, or schnitzel. You can also use them in place of noodles in chicken or beef noodle soup.

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