Mix the egg with the soft butter. Add salt and nutmeg. Fold in the semolina and mix well to form a smooth mixture. Let rest for 10 minutes - IMPORTANT -.
Then cut off hazelnut-sized pieces and form oval cams with wet hands. Put in boiling water and cook gently for 10 minutes. Turn the heat down and let it steep for another 10-15 minutes.
Do not cook the cams in the broth as this will make it unclear.