Spaetzle in Ham Cream Sauce

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	30 mins
Total Time	1 hr 15 mins
Course	Main Course
Cuisine	European
Servings (Default: 3)

Ingredients

Instructions

Cook the spaetzle in salted water.
Dice the ham, drain the mushrooms, heat the margarine in a saucepan, fry the ham and mushrooms in it. Now season with salt, pepper and paprika and add the cream. Bring the whole thing to the boil briefly and season to taste. The right seasoning is achieved when it tastes almost too spicy, this should be the case, since adding the noodles loses a lot of flavor.
After the spaetzle are done, put them in the saucepan and mix everything through once. Now add the egg yolk and stir well. If it is still too liquid for you, you can also use more egg yolks.
Let the whole thing stand for about 15 minutes - DONE!
If it tastes good the next day, it has to be warmed up slowly with a little milk so that it is not so sticky.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.