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Spaetzle (German Egg Dumplings)

Spaetzle (German Egg Dumplings)
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by in Jan 1982

Yield: Serves 4.

While a teenager, Bruce enjoyed watching his grandmother cook, and to this day prepares many dishes, such as these dumpling-like noodles, exactly the way he remembers her making them.


  • 2 eggs
  • 1-1/2 cups flour
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder (optional)
  • grated nutmeg to taste
  • white pepper to taste


Beat all ingredients together to make a batter. Bring several quarts of salted water to a boil in a large kettle. Tilt the bowl of batter over the boiling water and cut the batter with a knife as it slowly flows out. The dumplings will be irregular in shape. Other methods also work: pipe the batter into boiling water through a pastry bag, push the batter through a colander, or drop it by spoonfuls. The spaetzle cook quickly and are done when they float. An entire batch can be cooked at once. When all the spaetzle are cooked, drain them and toss with melted butter. Serve hot.
Updated Wednesday, December 5th, 2007
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