German Herb-Infused Egg Spaetzle
Votes: 10
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
German Herb Egg Spaetzle - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups of wheat flour
- Salt
- 2 eggs
- 1/2 cup milk
- 1/2 cup chopped herb mix (parsley, chives, marjoram, oregano, or dill)
- Olive oil
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Cooking the dish according to the recipe:
- In a large saucepan, bring well-salted water to a boil over medium heat.
In a small bowl, whisk the eggs and milk until smooth.
Place flour in a large bowl and make a well in the center. Add a pinch of salt and gradually fold the milk and egg mixture into the flour with a fork. Stir until combined. Add 1/4 cup of herbs. - Place the dough in a colander over boiling water. Using a silicone spatula or spaetzle maker, press the dough through the holes in the colander into the boiling water.
Cook the spaetzle for 2-3 minutes, until firm. Strain and place in a medium bowl. Add a drizzle of olive oil and the remaining 1/4 cup of herbs. Stir and serve immediately.
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