Ingredients
3 eggs
1 cup whole milk
2 tbsp fresh chopped thyme
1/8 tsp grated nutmeg
1/2 tsp dry mustard
1/4 tsp cayenne pepper
grated zest of 1 lemon
1 1/2 tsp salt
1/2 tsp pepper
2 C flour
2 strips bacon
2 tbsp unsalted butter
1 tbsp lemon juice
Directions
In large bowl, whisk eggs, milk, thyme, nutmeg, mustard, cayenne, lemon zest, salt, and pepper.
Gradually whisk in flour to make a thick tight batter.
Batter should be stretchy and thick. Should not drop a through a colander whole, but could be pressed through and remain stringy. Add more flour if needed.
Fill a double boiler with a colander or steamer.
Insert halfway with watter and add a pinnch of salt.
Bring to boil and place colander section over pot.
Add a heaping cup of spaetzle batter at a time to the colander.
With a rubber spatulata, press batter through holes into boiling water.
Scrape bottom of colander between pressings and stire spaetzle into water so next batch of batter doesn't stick.
The spaetzle is ready 1 minute after it floats to the top.
Remove with a slotted spoon and strain through a fine mesh sieve to remove as much water as possible.
Work in batches until done.
In a large pan over medium-high heat, cook bacon until crisp.
Remove with a slotted spoon and set on paper towel-lined plate.
Add butter to bacon fat in pan and allow it to melt.
Add boiled spaetzle.
Allow spaetzle to build a golden crust, then toss and cook until mostly golden all over but still tender, about 2-4 minutes.
This may have to be done in batches. If so, remove spaetzle to plate using slotted spoon. When last batch is done, add all Spaetzle back to pan.
Add bacon back to pan and toss.
Sprinkl with lemon juice.
Season with additional salt and pepper as needed.
Notes
Other flavor combinations: Cumin & Cilantro, Paprika and Rosemary, Garlic powder & Oregano, Pepper and Sage. If you don't have a double boiler, try poking holes in a disposable aluminium pie pan with chopsticks or a pen, then place over top of a pot and use as a double boiler with a steamer. Recipe from cookbook: Sunny's Kitchen: Easy Food for Real Life, by Sunny Anderson
