Bring a large pot of salted water to boil while making the noodle dough.
Beat eggs with milk.
Mix flour with salt and nutmeg.
Beat egg-milk into the flour to
make a very wet dough. Spoon a large blob of dough onto a small plate. Hold the
plate with one hand over the pot of simmering water. Scrape off pieces of the dough
by pressing the tip of a table knife against the rim of the plate so that the dough
drops into the water. Work as quickly as possible.
When the dumplings rise to the surface, skim them with a slotted spoon into a
warm bowl of melted butter.
Toss the spaetzle lightly with a fork in the butter
before serving. Or, as an alternative, put the butter in a frying pan and add 4
tablespoons dry breadcrumbs. Cook until golden brown and crisp and toss with the
hot spaetzle. Alternatively, pour the melted butter over the spaetzle and toss with