German Spaetzle


4 Tbsp butter
1/2 Cup breadcrumbs
1/4 tsp NY Steak & Burger Seasoning
3 eggs
1/4 Cup water
2 – 2 1/2 Cups flour
1/2 tsp Coarse Sea Salt
1/4 tsp freshly-grated Nutmeg



Melt butter in a small saucepan. Stir in the breadcrumbs and NY Steak & Burger seasoning, and cook on low heat, stirring frequently, until breadcrumbs are slightly browned. Set aside.

Bring a large pot of water to a boil.

In a large bowl, combine eggs, water, flour, salt and nutmeg. The batter should be firm, yet loose/liquid enough to pour slowly.

Set a large-holed colander over the boiling water, and pour the batter in. The batter will slowly drip into the boiling water and the pieces will rise to the top when cooked. If you don’t have a colander, you can slowly drip the batter into the water using a spoon or fork. Use a slotted spoon to remove the cooked spaetzle from the boiling water, allow to drain for a moment, then transfer to a serving bowl.

Serve with seasoned breadcrumbs.