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Instructions |
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Whisk eggs, milk, mustard, salt and pepper. Add flour and stir until smooth. It will be thick.
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Bring large saucepan of water to a bare simmer. Fill a large bowl with ice water and set near stove. Pour batter into squeeze bottle and squeeze over simmering water.
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Stir to release the spaetzle from the bottom of the pan and cook until they float 1-2 minutes. Remove to ice water to stop them from over cooking. When all cooked transfer to a bowl and toss with 1 tsp olive oil.
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When ready to serve, heat olive oil in frying pan. Add spaetzle and cook until slightly browned.
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Originally Submitted
11/17/2014
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