German Homemade Egg Spaetzle
- Ready In:
- 28mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 cup sifted all-purpose flour
- 2 tablespoons sifted all-purpose flour
- 1⁄8 teaspoon freshly grated nutmeg
- 1⁄2 teaspoon salt
- 1 large egg
- 6 tablespoons milk
- 3 -4 gallons boiled salt water (for cooking spaetzle)
- 1⁄4 cup melted unsalted butter
directions
- 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.
- 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.
- 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.
- 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.
- Jean Anderson Cooks.
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RECIPE SUBMITTED BY
Olha7397
Canada