Return to Content

Spaetzle (German Egg Dumplings)

Yankee Plus Dec 2015


by in Jan 1982
Spaetzle (German Egg Dumplings)
0 votes, 0.00 avg. rating (0% score)
Print Friendly

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.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111