cat lover
10-17-2006, 05:59 AM
2 eggs
1/2 cup milk
1/2 tsp. salt
1 pinch nutmeg
1 pinch white pepper
1/3 pound all purpose flour
Whisk the eggs in a bowl and add the milk, salt, nutmeg and white pepper. Add the flour and mix until smooth and lump free, forming a thick batter. Allow the batter to stand in the refrigerator for a least one hour. Hold a colander above a pot of boiling water and pour the batter in. Push the batter through the colander with the back of a kitchen spoon. Once the spatzles float to the surface of the water, cook for another two minutes. Remove the from the water and cool quickly under running cold water. Drain. Refrigerate at once.Best quickly sautéed in fresh butter with chopped onions and mushrooms.
1/2 cup milk
1/2 tsp. salt
1 pinch nutmeg
1 pinch white pepper
1/3 pound all purpose flour
Whisk the eggs in a bowl and add the milk, salt, nutmeg and white pepper. Add the flour and mix until smooth and lump free, forming a thick batter. Allow the batter to stand in the refrigerator for a least one hour. Hold a colander above a pot of boiling water and pour the batter in. Push the batter through the colander with the back of a kitchen spoon. Once the spatzles float to the surface of the water, cook for another two minutes. Remove the from the water and cool quickly under running cold water. Drain. Refrigerate at once.Best quickly sautéed in fresh butter with chopped onions and mushrooms.