Spaetzle (Spätzli)
Add this to MyRecipes Ingredients
2 eggs
Instructions
1/2 cup milk
1/2 tsp. salt
1 pinch nutmeg
1 pinch white pepper
1/3 pound all purpose flour
Whisk the eggs in a bowl and add the milk, salt, nutmeg and white pepper. Add the flour and mix until smooth and lump-free, forming a thick batter. Allow the batter to stand in the refrigerator for a least one hour.
Hold a colander above a pot of boiling water and pour the batter in. Push the batter through the colander with the back of a kitchen spoon. Once the spaetzles float to the surface of the water, cook for another two minutes. Remove the from the water and cool quickly under running cold water. Drain. Refrigerate at once.
Best quickly sauteed in fresh butter with chopped onions and mushrooms.
| Ask a Chef Community Forum | Calculators Weight/Fluid/Temp |  | Culinary Guru 12,700 Item Database | Printer Friendly Remove Images/Color |
Copyright © 1999-2007Chef2Chef, LLC All rights reserved. Chef2Chef® and ChefToChef® are registered trademarks of Chef2Chef, LLC. All brand names and product names used on this Web site are trade names, service marks, registered trademarks of their respective holders. Click here to review Our Privacy Policy and Terms of Service - To report Problems, provide Comments or Suggestions, please Click Here