When tossed with Gruyere cheese and eggs, spaetzle, a homemade noodle from Switzerland, makes a delicious one-pot meal.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.


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    3 cups all-purpose flour 4 tbsp butter
    6 large eggs 1 cup shredded Gruyere cheese
    1/2 cup whole milk, as needed freshly ground black pepper
    1/2 tsp freshly grated nutmeg 2 scallions, white and light green parts, finely chopped


    Prep: 20 min Total: 30 min (Quick)
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    • 1

      Sift the flour into a bowl. Lightly beat 4 eggs with 1/2 cup water, the milk, and the nutmeg and add to the flour, mixing to make a thick batter (add more milk if necessary).

    • 2

      Bring a large saucepan of water to a boil over high heat. Transfer the batter to a colander with large holes and set it over the saucepan. Press the batter through the holes with a rubber spatula, letting the batter drop into the hot water (be sure to protect your hands from the steam).

    • 3

      Cook for 2–3 minutes, or until all of the spaetzle are floating. Drain and rinse under cold running water.

    • 4

      Heat the butter in a large frying pan over medium-high heat. Add the spaetzle and cook, stirring occasionally, 3 minutes, until they begin to brown. Reduce heat to low. Beat the remaining 2 eggs and stir in with the Gruyere for 1-2 minutes, until the cheese melts and the eggs are set. Season with pepper. Sprinkle with the scallions and serve hot.

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