Egg Spaetzle
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g wheat flour
- 1 teaspoon salt
- 5 egg (s)
- 220 ml water, lukewarm
- some salt and pepper, whiter
- some butter
- Water for boiling
Print Recipe
Pin Recipe Instructions
- Beat all ingredients except for the cooking water in the mixing bowl (wooden spoon with a hole in the middle or a mixer possible) until air bubbles appear. Then let it rest for about 10 minutes. The dough should be able to steep without tearing!
- Place the spaetzle grater on a saucepan with approx. 4 liters of boiling water. Portion the dough with the spatula and slowly stroke it through the holes.
- Bring the spaetzle to the boil once, use a slotted spoon to place the spaetzle on top in a bowl with a sieve insert and keep it warm.
- Repeat the process until the batter is used up. Season with butter and, if necessary, with salt and white pepper.
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