Pregnancy Friendly Spaetzle
These soft, pillowy German egg dumplings are pure comfort food — tender on the inside, lightly crisped in browned butter on the outside, and finished with a whisper of fresh parsley. The ingredient list is refreshingly short and straightforward: flour, eggs, whole milk, butter, and a touch of nutmeg that gives the whole dish a warm, subtly aromatic depth. When you're navigating food choices during pregnancy, it's genuinely reassuring to work with a recipe built entirely from whole, recognizable ingredients you can verify yourself. The eggs are fully cooked through boiling and then finished in a hot skillet, so there's no guesswork about doneness. Browning the butter until it turns golden and nutty is a small step that pays off enormously, coating every dumpling in rich, toasty flavor. This is the kind of satisfying, nourishing meal that feels indulgent without being complicated — and it comes together with nothing more than a bowl, a whisk, and a pot of boiling water.
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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