Chicken Free Spaetzle
These tender little German egg dumplings are pure comfort food — soft and pillowy on the inside with just enough golden, buttery crispness on the outside to make them completely irresistible. The batter comes together from pantry staples: flour, eggs, milk, and a whisper of freshly grated nutmeg that gives the whole dish a warmth you can't quite put your finger on. There's no meat involved at any stage, so this is a naturally satisfying main or side that doesn't require any substitutions or workarounds. The real magic happens in the skillet, where brown butter coats every little dumpling and crisps the edges into something that tastes far more indulgent than the ingredient list suggests. A spaetzle maker speeds things up, but a colander with large holes does the job just as well — don't let the equipment stop you. Finish with a scatter of fresh flat-leaf parsley and you've got a dish that looks as good as it tastes.
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Learn more →Ingredients
4 servings
- 2 cups all-purpose flour
- 1 tsp salt
- ¼ tsp freshly grated nutmeg
- 3 large eggs
- ¾ cup whole milk
- 3 tbsp unsalted butter
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Whisk together the flour, salt, and nutmeg in a large bowl. In a separate small bowl, beat the eggs with the milk until combined. Pour the egg mixture into the flour mixture and whisk until a smooth, thick, pourable batter forms — it should fall from the whisk in a slow, steady ribbon. Let the batter rest at room temperature for 10 minutes.
- 2
Bring a large pot of well-salted water to a boil over high heat.
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