Ingredients
6 whisked large eggs (210c, 0k, 18p, 0f)
2C all-purpose flour (910c, 190.78k, 25.82p, 6.8f)
Pinch kosher salt
1/2C low fat milk (51c, 6.09k, 4.11p, 0f)
1/4C browned butter (407c, .04k, .48p, 0f)
2T minced fresh parsley (2c, .48k, .22p, .2f)
Dish Totals 1580c, 197.39k, 48.63p, 7f
6 Servings
Per serving 263.34c, 32.90k, 8.11p, 1.17f
Directions
First get all the tools you will need including: a large mixing bowl, whisk, knife, ladle, skillet, slotted spoon or spider, and large pot. If you have a Spaetzle maker get that too, or a colander or a holed pizza pan. Then gather the ingredients.
2) In a large bowl whisk the eggs. Then add a pinch of salt and start adding the flour a bit at a time to incorporate and make a pasty mixture. Then add the milk whisk, add a bit more milk and whisk, then add more and whisk, until you have a smooth but thick batter.
- This process helps reduce clumps which do not work well in this dish. The point here is you want a certain consistency and you may have to alternate between adding additional flour or additional milk until it is just right. You want a slow batter dripping off a spoon, not a liquid pour. Once just right, cover the batter with a kitchen towel and let it rest for ~30 minutes at room temperature.
This is the spaetzle maker I have at home. Put the dough in the box, place over pot of boiling water and move the box back-n-forth as it drops little bits of dumpling into the water to cook.
3) In the meantime, bring a pot of salted water to a boil, and melt butter in a skillet. The goal is to cook the Spaetzle in the water like pasta, and pull out of the water and into a skillet with browned butter to complete the cooking.
4) After the wait, pour the dough through a Spaetzle maker by adding the dough and pushing it with a pastry bowl scraper through the holes directly into the boiling water so that small, elongated drops fall in. (Spaetzle means “little sparrow” and the drops should look a little like that.) Boil until the Spaetzle rises to the top. Then using a slotted spoon or spider, remove Spaetzle from water shaking off excess liquid, and place into the skillet to soak up the browned butter’s nutty flavor.
5) Fry the dumplings ~3min and then serve hot and garnish with minced parsley.
- Optional is to add some nutmeg zest and cinnamon for additional flavor.
- Or serve this in German Goulash Soup.
[x] Flexitarian + Omnivore
[x] vegetarian + Pescatarian
[x] Weight Maint
[O] Keto
[x] Mediterranean
[O] Lectin Avoidance: eggs, milk, wheat
[x] Oxalate Avoidance
[x] Purine Avoidance
[x] Allergies: EGGS, GLUTEN, MILK
— with changes —
{x} Gluten free: use gluten free AP flour
[x] Vegan: egg replacement
Comments
This is one of those dishes that everyone’s Oma has a local version slightly different from one another. Some add fresh zested nutmeg, some add cinnamon, and others add whatever their Oma added. It is so regional.The process of how to mix also differs although the batter consistency and cooking process is similar.
