📝 About This Recipe
Hailing from the rolling hills of Swabia in Southwestern Germany, Eierspätzle are more than just noodles; they are a tender, chewy masterpiece of rustic culinary art. These hand-crafted egg dumplings boast a rich, golden hue and a unique irregular shape that perfectly captures savory sauces and melted mountain cheeses. Whether served as a humble side or the star of the show, this authentic recipe delivers the quintessential 'Gemütlichkeit' feeling to your dinner table.
🥗 Ingredients
The Dough Base
- 500 grams All-purpose flour (high-quality Type 405 or Spätzle flour if available)
- 5 pieces Large eggs (fresh, organic, and at room temperature)
- 50-100 ml Sparkling mineral water (use as needed for the perfect elasticity)
- 1 teaspoon Fine sea salt
- 1/4 teaspoon Nutmeg (freshly grated for aromatic depth)
Cooking Liquid & Finishing
- 4-5 liters Water (for boiling)
- 2 tablespoons Salt (for the pasta water)
- 3 tablespoons Unsalted butter (to prevent sticking and add flavor)
- 2 tablespoons Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, sift the flour and create a well in the center. Add the five eggs, sea salt, and freshly grated nutmeg into the well.
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2
Using a sturdy wooden spoon (traditionally one with a hole in the middle), begin mixing the eggs into the flour from the center outward.
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3
Add the sparkling water gradually. The carbonation helps aerate the dough, making the Spätzle lighter and fluffier.
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4
Now comes the 'beating' phase: vigorously beat the dough with your wooden spoon for about 5-8 minutes. You are looking for large air bubbles to form and pop.
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5
Test the consistency: the dough is ready when it is tough, elastic, and falls slowly from the spoon in a long, thick ribbon without breaking immediately. Let it rest for 10-15 minutes.
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6
Bring a large pot of heavily salted water to a rolling boil. Prepare a large bowl with warm water and a colander on the side.
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7
Dip your Spätzle tool (a Spätzlehobel, press, or a wooden board/Schabebrett) into the boiling water first to prevent the dough from sticking.
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8
Work in small batches. If using a board, spread a thin layer of dough and scrape thin strips into the water. If using a press or grater, push the dough through directly into the boiling water.
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9
The Spätzle will sink at first and then rise to the surface. Once they float to the top (usually within 1-2 minutes), they are nearly done.
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10
Let them simmer on the surface for an additional 30 seconds to ensure the core is cooked through but still 'al dente'.
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11
Use a slotted spoon to remove the floating Spätzle and briefly dip them into the warm water bowl to rinse off excess starch, then drain well.
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12
In a large skillet, melt the butter over medium heat until it begins to foam and turn slightly golden.
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13
Toss the drained Spätzle in the butter for 2-3 minutes until they are thoroughly coated and glistening.
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14
Season with an extra pinch of salt if needed and garnish generously with chopped fresh parsley before serving immediately.
💡 Chef's Tips
Always use room temperature eggs to ensure the proteins bond correctly with the flour for maximum elasticity. Don't skip the resting time; 15 minutes allows the gluten to relax, resulting in a more tender bite. If you don't have a Spätzle maker, a colander with large holes or a flat cheese grater can work as a substitute. For a richer version, replace the sparkling water with an additional egg or two, but be prepared for a much stiffer dough. Avoid overcooking; like Italian pasta, Spätzle should have a slight resistance to the tooth.
🍽️ Serving Suggestions
Serve as a classic side to 'Zwiebelrostbraten' (Swabian roast beef with crispy onions). Pair with a rich mushroom cream sauce (Rahmschwammerl) for a vegetarian delight. Layer with Emmentaler and Gruyère cheese to create 'Kässpätzle', the ultimate German mac and cheese. Accompany with a crisp, dry German Riesling or a cold Weissbier to cut through the richness. Serve alongside a fresh green salad with a sharp vinaigrette to balance the buttery noodles.