Herbed Spaetzle
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 3 large eggs
- 1/4 cup butter
- 1 cups whole milk
- 2 tablespoons fresh herbs such as dill, tarragon, parsley, chives, chervil
- 1/4 teaspoons nutmeg freshly grated
- 3 cups all purpose flour more or less as needed
- fresh lemon juice to garnish
- Carbohydrate 73.028741973961 g
- Cholesterol 824.390625 mg
- Fat 31.3675628283854 g
- Fiber 2.57369185447556 g
- Protein 33.645389668617 g
- Saturated Fat 13.4215237395476 g
- Serving Size 1 1 Serving (308g)
- Sodium 349.228019472478 mg
- Sugar 70.4550501194855 g
- Trans Fat 4.27444422902613 g
- Calories 715 calories
1. Bring one gallon of water to a boil. After the water boils, add 1 tablespoon of salt. Keep the water at a simmer. 2. Meanwhile, in a large bowl whisk together the eggs, milk, herbs, nutmeg, salt and pepper. Gradually add enough flour to form a thick dough. All three cups may not be needed. 3. Place a colander or spaetzle-maker over the top of the pot of water. Press 1/3 to 1/4 of the spaetzle batter through the holes into the simmering water. Cook the spaetzle, stirring frequently, until the dumplings float to the top of the water, about 4 minutes. Remove the dumplings with a slotted spoon or shallow strainer into a bowl of ice water. Repeat the process with the remaining dough until it is all used. 4. In a large skillet melt the butter over medium-high heat until the foam subsides. Drain the spaetzle and add them to the pan, and saute, stirring frequently, until the spaetzle are golden. Season with salt and pepper, and a squeeze of lemon juice, if desired.
