German Homemade Egg Spaetzle – a delicious recipe with flour, flour, nutmeg, salt, egg, milk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
TO MIX IN A FOOD PROCESSOR: Place 1 cup plus 2 tablespoons flour, nutmeg and salt in a work bowl fitted with the metal chopping blade and whirl briskly to mix. Add egg and milk and beat hard (about 3 to 4 one-minute churnings of the motor) until batter is elastic and shows bubbles on the surface.
2
TO HAND MIX: Mix dry ingredients in a bowl; combine egg and milk and add all at once; beat hard until batter is bubbly and elastic.
3
Push the batter through a spaetzle press (or colander) into kettle of rapidly boiling salted water. Cook the spaetzle uncovered for 8 minutes, stirring occasionally. With a slotted spoon, lift the spaetzle to a large bowl of ice water and let stand until nearly ready to serve-but no longer than an hour or two.
4
Drain the spaetzle well in a colander, then warm 4 to 5 minutes in the melted butter in a large saute pan over moderately low heat, stirring now and then. Serve at once. Serves 4.
5
Jean Anderson Cooks.
288
kcal
Calories
15
g
Fat
30
g
Carbs
8
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 8 ingredients. The key ingredients include: 1 cup sifted all-purpose flour, 2 tablespoons sifted all-purpose flour, 1/8 teaspoon freshly grated nutmeg, 1/2 teaspoon salt, and more.
Yes, German Homemade Egg Spaetzle 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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