No, this is not a picture of scrambled eggs.
This is a picture of homemade German spaetzle, a special type of egg noodle dumpling that will make both your mouth and your stomach very happy.
Wednesday was my dad’s birthday, so we decided to host a special Oktoberfest themed dinner for him to celebrate his German heritage.
I made Bavarian Lentil Soup and a ginormous freaking pot of homemade spaetzle, and our youngest sister Emily provided the beer and wine.
I thought about bringing along a batch of Caramel Apple Sangria, but I figured that beer and wine was probably enough.
I mean, it was a Wednesday night after all.
Here’s a photo of the spread:
WAY too much food.
I promptly stuffed my face, had two glasses of wine, then cuddled up with my brand spankin’ new baby nephew on the couch.
He’s just such a cuddle bug! I can hardly contain myself.
Okay, back to the food:
So if you’ve never had spaetzle before, you are in for an amazing treat. The first time I tried it I had no idea what to expect.
I don’t think I realized that it was a pasta, so the wonderful toothy-chewy texture really surprised me.
Spaetzle is basically like really condensed egg noodles.
If you HAVE had spaetzle but have never made it, you are also in for an amazing treat.
The first time I made it I completely destroyed my stove.
And by destroyed I mean made it really messy. I didn’t actually ruin it or anything.
The process also took me a good hour, at which point I had really worked up an appetite for some carbs, so I guess it all worked out in the end.
I decided to get smart about my spaetzle making and bought one of these awesome-amazing-super-duper toys off of Amazon. I’m not usually one for kitchen gadgets which only serve one purpose, but I’m making an exception for this tool.
This little baby allows me to make spaetzle any time I want in under 15 minutes as long as I have eggs, milk, flour, and salt.
Best $7 I’ve spent in a LONG time.
To make the spaetzle, you just whisk together four eggs, 1/3 cup milk, 2 teaspoons salt, and 2 cups flour.
Boil some water, then put the handy tool over the top of the pot. Pour half the batter into the cup and slide it back and forth so the batter falls through in little droplets.
Repeat with the second half of the batter and let the dumplings cook for a minute or two until they are floating. Strain them out, toss them with butter and spices, and you’re done.
I love serving this with German food (uh, obviously), but it’s also great alongside venison steaks, pork chops, or underneath a big serving of beef stew.
Heaven, I tell you!
Here’s Your Recipe!
- 4 eggs
- 1/3 cup milk
- 2 teaspoons salt
- 2 cups all-purpose flour
- 4 Tablespoons unsalted butter
- 1 teaspoon white pepper
- 1/4 teaspoon nutmeg
- In a medium bowl, whisk together the eggs, milk, and salt. Add in the flour and stir until well combined.
- Bring a large pot of salted water to a boil over high heat. Place your spaetzle maker over the top, then pour half of the batter into the cup of the device. Quickly slide the cup back and forth to allow the batter to drop through. Repeat with second half of batter, working quickly, until all the batter is cooking in the pot.
- Set the spaetzle maker aside and give the dumplings a good stir in the pot. Let them cook for 1 to 2 minutes, until floating on the surface. Remove with a slotted spoon and place in a large bowl. Toss with butter and spices. Serve warm.
Nutrition InformationYield 6 Serving Size 1 cup
Amount Per Serving Calories 276 Total Fat 12g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 5g Cholesterol 145mg Sodium 761mg Carbohydrates 33g Fiber 1g Sugar 0g Protein 9g