Spaetzle • Alsatian egg dumplings

Step 1

Add water and salt to a large bowl and whisk until the salt has fully dissolved.

Step 2

Add eggs and whisk until the yolks and whites blend together.

Step 3

Sieve in a quarter of the flour at a time and whisk. Once the batter is well combined and there are no large lumps remaining, set aside.

Step 4

Heat a large pot of water with a pinch a salt on medium-high.

Step 5

If using a spaetzle maker, potato ricer, or piping bag: ladle about a cup of batter into the container and slide/press/pipe the batter into the boiling water to form small dumplings.If using the traditional method: ladle some batter onto a wet cutting board, then scrape small bits of batter into the pot of boiling water with a kitchen scraper or knife.NOTE: do this in small batches to avoid overcrowding the pot.

Step 6

Cook the spaetzle, stirring gently until all the dumplings have floated to the surface of the water.

Step 7

Remove the spaetzle from the pot with a slotted spoon and add to a bowl.

Step 8

Repeat for the rest of the batter.

Step 9

To serve: heat a large saucepan on medium and add butter or oil.

Step 10

Add spaetzle and sauté until most of the dumplings have some crispy brown bits.NOTE: if you made more spaetzle than you can user in one sitting, only sauté enough for serving. Store the rest in an airtight container in the fridge for up to 5 days. When you are ready to eat, follow steps 9 u0026 10.

Step 11

Season to taste with salt, pepper, and nutmeg.