BACK TO SEARCH RESULTS

Egg Spätzle

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
4 ounces (115 grams)

Recipe ID
C00170

Ingredients
US standard
Metric
Flour, all-purpose
1 pound
454 grams
Nutmeg, ground
Pinch
Pinch
Salt, Kosher
Pinch
Pinch
Eggs, whole
6 each
6 each
Egg yolks
4 each
4 each
Milk
1 cup
237 milliliters
Water, salted and boiling
As needed
As needed
Butter
3 ounces
85 grams
Salt, Kosher
To taste
To taste
Pepper, ground
To taste
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. In a large mixing bowl, combine the flour, nutmeg and salt.
  3. In a separate bowl, whisk the eggs and some of the milk to blend.
  4. Using a whisk or hand, add the wet mixture in a steady stream into the dry mixture and mix well for about 10 minutes. Beat to make a smooth elastic batter. Add the rest of the milk, if necessary. Let the batter rest, covered, for about 15 minutes (to relax the gluten).
  5. In the meantime, set a large pot of salted water on the stove top and bring to a boil.
  6. Press the batter through a large-holed colander or spätzle cutter, into the salted boiling water. Cook uncovered, until spätzle rise to the top.
  7. Use a skimmer or slotted spoon to transfer spätzle to a bowl of very cold water to stop the cooking process. Drain immediately. Cook spätzle in batches, repeating process until all batter is used. Drain well, cover and set aside until service.
  8. Just before service, melt the butter in a large sauté pan and sauté spätzle in small batches until heated through and lightly brown. Season with salt and pepper.
  9. Serve immediately.