Ingredients
- 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 Gruyere cheese
- Feshly ground black pepper
- 2 scallions, white and green parts, finely chopped
Preparation
Step 1
Sift the flour into a bowl. Lightly beat 4 eggs with ½ 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.