Spätzle
with Butter-Crumb Topping

ingredients:

4 eggs (or more)
½ egg-shell of water for each egg used.
Enough flour to make a thick batter
A pinch of salt

Directions:

Crack the eggs into the bowl. fill half an egg shell with water and add, repeat 4 times. mix well

Beat until smooth. We are about halfway done here

Add the flour mix ...until you have a smooth tight batter but not like bread dough. As you can see here...it is still loose, but it leaves ripples As you stir it.

We are ready to cook the spaetzle.

You will need a pan of boiing salted water.

Add a small amount of batter

Push the dough through the holes of the pan with the wooden spoon into the boiling water.

Repeat this with the remaining spaetzle batter.

Cook the spaetzle at least for 5 minutes after you have pushed all the dough through.

The spaetzles will float when they are done.

Drain the Spaetzles, rinse out the pan, then add 1 stick of butter and melt it on medium heat

I then add 3/4 Cup bread crumbs.

Brown the bread crumbs slightly

Add the spaetzles and cook them for a few minutes on medium heat with the butter and crumbs. This browns them just slightly and the butter and crumbs are absorbed into the spaetzle.

Serve with Roasts, or stews like a Goulash