German Spaetzle Recipe (Homemade Egg Dumplings)

Fill a large pot with plenty of water, bring it to a boil, and lightly salt it. You’ll cook the spaetzle directly in this water.

Whisk the eggs in a bowl. Add the flour and salt, then pour in the milk gradually while stirring until you get a smooth, thick but pourable batter. Let it rest for about 2 minutes if you can.

Using a spaetzle maker, a colander with large holes, or a coarse grater, press the batter into the boiling water. No tool? Drop small spoonfuls into the water instead.

When the spaetzle float to the surface, they’re usually done within 1–2 minutes. Scoop them out with a slotted spoon and drain. Repeat with the remaining batter.

Add the drained spaetzle to a warm pan, add the butter, and gently toss for 1–2 minutes until coated and hot.

Serve right away. Add a pinch of black pepper if you like, and pair it with saucy dishes or roasted meats.