The eggs are mixed with a pinch of salt, pepper and just enough flour (varies and depends on the egg size) to make a viscous dough.
Either a small Schnabelheferl (sippy cup) or a measuring cup with a pouring opening or something like that is best suited for this. You can also pass the mass through a sieve.
Now let the beef broth boil and slowly drip the viscous dough into it. Let cook for another minute and serve sprinkled with chives.
Tip: If you don`t want to use flour, you can replace it with semolina. If the dough is too firm, add a little milk.
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