Homemade Spaetzle (German Egg Dumplings Recipe)

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5 from 8 votes

Homemade Spaetzle (German Egg Dumplings Recipe)

With this quick and easy recipe you can easily make scratch. The spätzle batter is ready in no time.

Course Side Dish

Cuisine German

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 410kcal

Author Marita

Equipment

1 Spätzlehober or planer OR
1 Spaetzlepress OR
1 Spaetzle Sieve OR
1 sieve or grater with large holes

Ingredients

6 medium eggs at room temperature
200 ml milk 7 fl oz or ¾ cup and 2 tablespoons
20 g unsalted butter melted, 07 oz or 1 tablespoon and 1 teaspoon
1 teaspoon salt
500 g flour 17 oz, UK Plain flour, Germany type 405, USA all purpose flour
1 tablespoon butter optional (to reheat the spaetzle)

Metric - US Customary

Instructions

Place eggs, salt and milk, melted butter in a mixing bowl. Sift flour over the top and immediately beat into a loose dough using a wooden spoon or a hand or stand mixer until it bubbles.
6 medium eggs, 200 ml milk, 1 teaspoon salt, 20 g unsalted butter
Leave the dough to rest for about 10 minutes, this will allow the gluten to develop.
In a large saucepan bring water to boil. Add a little salt to it.
With your Spätzlemaker of choice, slowly pour in the dough and press the strands into the boiling water.
The Spätzle will rise to the top once they are cooked. Try to fish them out with slotted spoon. Do not try to make too many Spätzle at once, otherwise the dough might end up sticking to your saucepan.
The ready spätzle can be served straight onto the plate if you are planning to eat them straight away. If you want to make them ahead, you can blanche and shock the spaetzle in ice or cold water. This will stop them from cooking. Then when you are ready to serve them you can brown some butter in a frying pan and reheat the spätzle in them. (this is how chef's in German restaurants do it.)
1 tablespoon butter

Notes

Storage

You can store the ready-made spätzle in an airtight container in the fridge for up to three days. Reheat with browned butter in the pan, as outlined in the recipe.

The spaetzle are also suitable for freezing. They will last in the freezer up to 3 months.

Nutrition