When tossed with cheese and eggs, spaetzle, a homemade noodle from Switzerland, makes a delicious one-pot meal
Prep Time: prep 20 mins
Cooking Time: cook 10 mins
Serves: makes 4 servings
- 3 cups all-purpose flour
- 6 large eggs
- 1 / 2 cup whole milk, as needed
- 1 / 2 tsp freshly grated nutmeg
- 4 tbsp butter
- 1 cup shredded Gruyère cheese
- freshly ground black pepper
- 2 scallions, white and green parts, finely chopped
- Sift the flour into a bowl. Lightly beat 4 eggs with 1/2 cup water, the milk, and nutmeg. Add to the flour, mixing to make a thick batter, adding more milk if necessary.
- Bring a large saucepan of water to a boil over high heat. Transfer the batter to a colander with large holes. Rub the batter through the holes with a rubber spatula, letting the batter drop into the hot water (be sure to protect your hands from the steam).
- Cook for 2-3 minutes, or until all of the spaetzle are floating. Drain and rinse under cold running water.
- Heat the butter in a large frying pan over medium-high heat. Add the spaetzle and cook, stirring occasionally, 3 minutes, until they are beginning to brown. Reduce the heat to low. Beat the remaining 2 eggs. Sprinkle in the cheese and eggs and stir for 1-2 minutes until the cheese melts and the eggs are set. Season with pepper. Sprinkle with the scallions and serve hot.
- prep 20 mins; cook 10 mins
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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