- Ready In:
- 1hr 5mins
- Heat the milk and butter in a medium sized saucepan and on medium heat, bring to a boil.
- Once at a boil turn off heat and add the nutmeg, salt and flour.
- Stir until thick and the mixture leaves the sides of the pan and forms a compact mass.
- Set aside and let cool for around a half an hour you don't want to cook the eggs.
- When it is cool beat the eggs in one at a time.
- Drop into hot soup and cover for ten to fifteen minutes.
- They are done when they've risen to the top and doubled in size.
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I am going to have to give you 5 stars for this recipe, as it is a recipe my Mom has made for years. Minus the nutmeg and adding an extra 1/2 cup flour. I also made these with whole wheat flour for the first time ever and they turned out just as good. I added them to my husband's chicken noodle soup. Both of my girls gobbled it up. We will be using this recipe instead of egg noodles from now on. We did have to boil them for more than 15 minutes also. Thanks for posting!!!
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I was born and raised in Utah. I was a graphic designer for ten years for a local school district. I have since moved on but still enjoy doing that for fun. I love to cook, read, listen to music, craft things. I don't think I really have a favorite cookbook. But if I had to pick it would be one that was written up by women in the area with home recipes. I think those are the best. Probably one of the reasons I enjoy Recipezaar so much.