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Mix eggs, butter and milk together. Add enough flour to make a smooth, soft dough. Drop by spoonful into boiling water. Cook until light and fluffy. Dumplings will rise to the top of the pan. Put lid on pan for about 5 minutes. This causes the dumplings to fluff. You just have to experiment with the amount of flour until you find the consistency to make a dumpling that will be fluffy and still stay together. These may be used with broth for a soup, with cream for a side dish or with cut-up boiled potatoes, for Kartofle and Glase.
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Note- One of the reasons the German community used so much cream and butter was because most lived on farms and had dairy cows which produced so much that after they sold what they could, they still had a lot leftover. Never wanting to waste anything, they made dishes that they could incorporate their surpluses. Now most people don't want to eat foods with so much fat content, but I say moderation is the key. Most women today don't want to cook things that take all day or the largest portion of the day, but on special occasions, it always pays in the long run, to do something spectacular. My children are worth it and so are yours.
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