Makes 4 servings

2 eggs (or more)
½ egg-shell of water for each egg used. This is about 1/4 cup
Enough flour to make a thick batter, about 1- 1/2 cups
A pinch of salt
1/4 teaspoon fresh grated nutmeg

For the crumb topping:
1/ 2 stick of butter 4 tablespoons
1/3 cup bread or cracker crumbs

Start a Pan of Boiling Water
about 2 quarts add 1/2 teaspoon salt

1. Crack the eggs into the bowl. fill half of 2 egg shells with water and add. This is the way my grandma did it. You can add 1/4 cup of water also.

2.Add 1/2 cup of flour and Beat until smooth.

3. Add more flour and continue to stir till you have a stiff batter.. It will start to leave some ripples in the dough as you stir. This means it is developing some gluten. The dough should be a lot thicker than pancake batter but not as much as bread dough. let the dough sit a few minutes.

Cooking the Spaetzle. Put your tool over the boiling water.

4. Pour in a small amount of batter and push the dough through the holes of the pan with the wooden spoon into the boiling water. Continue adding the rest of the batter a little at a time and push the dough through.

5, Lift the Spaetzle out with a skimmer or slotted spoon and place in a serving bowl. If your going to serve them another day rinse, cool and toss with a little oil.

6. Butter Crumb Topping
Melt the half stick of butter in a frying pan and add the bread crumbs and brown. Toss in the Spätzle, and fry for a minute to blend the flavor of the buttered crumbs with the Spätzle.

Serve with a Stew or Roast. The Spätzles are great with gravy also.