Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Eggs; slightly beaten
1 1/2 c Flour; sifted
1/2 c Milk
1 ts Salt
1/4 ts Baking powder

Bring a saucepan of salted water to a boil, reduce the heat, and
maintain a simmer. In a bowl, stir all the ingredients together.
Place a colander over the pan, pour about 1/4 of the batter into the
colander, and press through the holes with a plastic spatula into the
hot water. When the spaetzle starts to float to float to the surface,
cover the pan and keep covered until the spaetzle appears to swell
and is fluffy. Remove the dumplings and repeat the procedure with the
remaining batter.

Source: Essence of Emeril, #EE2331, TVFN Adapted from Art Culinaire
issue #39 formatted by Lisa Crawford, 5/12/96

Browse by categories