All ingredients should be the same temperature and of course the butter shouldn`t be too hard. That is why I usually put butter, eggs and breadcrumbs in a place that is not too cold but not too warm 24 hours before preparation.
Butter, egg and breadcrumbs are kneaded (you can also stir with a fork) and seasoned with salt and nutmeg. Shape into small dumplings and place in boiling salted water or broth and leave there until the dumplings float on top. Then you can lift them out and serve them straight away.
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