Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / German Homemade Egg Spaetzle Recipe
    Lost? Site Map

    German Homemade Egg Spaetzle

    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    20 mins

    8 mins

    Olha's Note:

    Serve these German noodles in place of potatoes with roasts or ragouts. The simplest way to shape them is by pushing the batter through a metal spaetzle press (it resembles a potato ricer and can be bought at specialty kitchen shops) or through a fine colander.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      TO MIX IN A FOOD PROCESSOR: Place 1 cup plus 2 tablespoons flour, nutmeg and salt in a work bowl fitted with the metal chopping blade and whirl briskly to mix. Add egg and milk and beat hard (about 3 to 4 one-minute churnings of the motor) until batter is elastic and shows bubbles on the surface.
    2. 2
      TO HAND MIX: Mix dry ingredients in a bowl; combine egg and milk and add all at once; beat hard until batter is bubbly and elastic.
    3. 3
      Push the batter through a spaetzle press (or colander) into kettle of rapidly boiling salted water. Cook the spaetzle uncovered for 8 minutes, stirring occasionally. With a slotted spoon, lift the spaetzle to a large bowl of ice water and let stand until nearly ready to serve—but no longer than an hour or two.
    4. 4
      Drain the spaetzle well in a colander, then warm 4 to 5 minutes in the melted butter in a large sauté pan over moderately low heat, stirring now and then. Serve at once. Serves 4.
    5. 5
      Jean Anderson Cooks.

    Ratings & Reviews:


    Nutritional Facts for German Homemade Egg Spaetzle

    Serving Size: 1 (85 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 262.5
    Calories from Fat 125
    Total Fat 13.9 g
    Saturated Fat 8.2 g
    Cholesterol 86.5 mg
    Sodium 321.6 mg
    Total Carbohydrate 27.9 g
    Dietary Fiber 0.9 g
    Sugars 0.2 g
    Protein 6.0 g

    The following items or measurements are not included:

    salt water

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes