Cook salted diced potatoes in water to almost cover potatoes until just done.
Add as much milk as you have potatoes and water. Bring just to a boil and stir in
rivels with a fork while liquid simmers. Stir every little bit to keep soup from
sticking and burning. Simmer for 15 minutes or until rivels are done. Adjust thickness
of soup by adding more milk if too thick. It may need more salt.
Mix flour and salt. Stir in the egg. Stir with a fork, then with fingers to make
crumbles. You might need a second egg if the mix is too floury.