Beat the eggs vigorously with the salt and flour (depending on the size of the eggs, a little more water may be required) and leave to soak for at least 30 minutes. Now and then punch through vigorously.
Preheat the oven to 80 ° C. Bring water to a boil in a large saucepan and season with salt. Press in the spaetzle dough with a spaetzle press, a spaetzle slicer, a spaetzleria or a scraping board and let it cook. Then take out and spread on a buttered plate. Pour some butter over it, mix briefly and keep warm in the oven.
Clean the boletus and cut into slices lengthways. Dice a few smaller sections and brown in clarified butter in a saucepan. Then sweat the finely diced onion. Possibly sweat the diced bacon briefly (you don`t necessarily need bacon with this dish). Deglaze with the chicken stock, add the cream and slowly reduce to half. To taste.
Fry the porcini mushroom slices in a large pan on a little clarified butter. I use my portable Teppanyaki for this because it has a large area on which the slices can cook evenly next to each other.
When the underside is brown, season with salt and pepper and turn. Pepper and salt the other side as well. When the mushrooms are fried enough, serve.
First put the spaetzle on the plate. Cover with the sauce and place the fried mushroom slices on top.
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