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1
Combine the eggs, milk, and 1/2 cup water in a large mixing bowl, and beat well with a wire whisk.
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2
Add the nutmeg and salt, and season with freshly ground black pepper.
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3
For pointers, view our video on
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4
Add the flour in two parts, using a whisk to mix well after each addition.
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5
Mix the batter until it is smooth and all the lumps have disappeared.
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6
Batter will be thick and gooey.
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7
Stir in the minced herbs, and set batter aside to rest for 30 minutes.
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8
Bring a large, wide pot of salted water to a simmer.
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9
Fill a mixing bowl with cold water and set aside.
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10
Place about 1 cup of batter into a spatzle maker set over the pot, and press the batter through into the simmering water.
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11
(Alternatively, you may use a metal colander with large holes and a rubber spatula to make the spatzle.)
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12
Simmer the dumplings until they rise to the surface of the water, then cook them for about 1 minute more.
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13
Remove the spatzle to a bowl filled with cold water to cool them.
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14
When all the spatzle are cooked and cooled, drain them well and set aside.
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15
Melt 3 tablespoons butter in a large frying pan over medium-high heat.
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16
When it is very hot, add about half the drained spatzle and cook until the dumplings are well browned.
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17
Season with salt and freshly ground black pepper, and place in a serving dish.
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18
Repeat with the remaining butter and spatzle.
