3 eggs, beaten
3 c. flour
1/2 c. chicken stock
1 tsp. salt

Mix eggs with flour, salt and chicken stock and mix thoroughly. Add more chicken stock or water to make a fairly sticky dough. Bring to a boil 2 quarts of water and 2 teaspoons salt. Spoon batter into boiling water by 1/2 teaspoon, dipping spoon into water each time. Cook for 6-8 minutes. Cook only 1 layer of dumplings at a time. Place noodles in a frying pan with 1-2 tablespoons vegetable oil and brown dumplings on all sides.