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“German Egg Dumpling. This is a Joy of Cooking recipe that I have used for years. If you have a spatzle press, use it instead of a colander. Try to find whole nutmeg to grate fresh for the noodles. It is amazing, if you like nutmeg.”

Ingredients Nutrition


  1. Start about 12 cups lightly salted water to boil in a large saucepan.
  2. Combine Flour, Baking Powder, Salt, and Nutmeg in a large mixing bowl.
  3. In a separate bowl, beat together the eggs and milk.
  4. Add milk mixture to flour mixture and beat with a wooden spoon until a fairly elastic batter forms.
  5. When the water is boiling place half of the batter into a large colander with large holes and use the back a a large spoon to press the batter through the holes into the water. The squiggly, irregular-shaped noodles will quickly float to the top of the water. Using a slotted spoon or a spider, remove cooked noodles to a clean bowl. Repeat with remaining batter until all of your batter has been cooked.
  6. Drain any excess water off the noodles and toss with a little butter or olive oil to keep from sticking. You can serve them as is or you can melt 3 tablespoons butter in a large heavy skillet and cook them until the edges are golden and crisp.

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