What is eierspatzle?!
What is eierspatzle?
I was given this from a friend, it looks like a noodle of some sort but not sure.
Answers:
Being a former chef who trained with German and Austrian chefs it is a noodle like dumpling made with a batter more than a dough.
You use 2 eggs, 1 cup flour, 1 tablespoon oil, a dash of nutmeg, a pinch of salt and pepper and 3/4 cup water, the batter is like a thick pancake batter, you pass it through a spatzeli machine/dropper, it looks like a grater with a small holding vessel on top, you put the batter in it and over a pot of boiling salted water you shift it acrossed the tracks, as it moves the dumplings fall into the water.
As they cook they float, you drain them on paper towels or tea towel and then when serving you warm them in a pan with butter slightly browned, salt, pepper and chopped parsley, some older people put the batter on a small board like a cutting board and then hold it over the water and cut the spatzle in like longer noodles, even using a colander and a spatula and push the batter into the water that way.
It all depends on the area in German or Europe that the person is from, as to the length, additional spices/flavours in the batter, I have used caraway, dill and even poppy seeds mainly for a colour and textural thing.