Chive Spatzel – a delicious recipe with all-purpose, salt, baking soda, Egg Beaters, cold water, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine all the dairy ingredients and mix. Combine all of the wet ingredients and add them to the dry ingredients in a steady stream, while mixing. Once the ingredients are combined use a whisk and beat well to develop the gluten. Let the flour rest for a half-hour.
2
Heat a pot filled 2/3 full of salted water. Bring to a boil with a perforated pan on top. Pour a small amount of the batter into the perforated colander on top and work it through the holes with a scrapper.
3
Let the spatzel cook for about one minute. Remove with a strainer and shock in salted ice water. Remove from the ice water and allow to dry slightly on absorbent paper towels. Store in Refrigerator.
4
For service, sear the spatzel in whole butter. You will want to develop color without burning. Turn only once.
1490
kcal
Calories
95
g
Fat
138
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 cups all-purpose flour, 2 tablespoons salt, 2 teaspoons baking soda, 1/4 cup Egg Beaters egg substitute, and more.
Yes, Chive Spatzel falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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