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
Egg Spaetzle
Egg Spaetzle

Instructions

  1. 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!
  2. 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.
  3. 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.
  4. Repeat the process until the batter is used up. Season with butter and, if necessary, with salt and white pepper.

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