1 - 1 1/2 c. unsifted flour
1 egg
Salt & pepper (opt.)
Water
butter/oil
3 eggs

In mixing bowl, add 1 egg to flour. Add salt and pepper to taste, if desired. Mix, adding just enough water to make a stiff batter. Drop batter by half teaspoonful into briskly boiling salted water in saucepan. Stir occasionally to keep spaetzle separate. Boil until all are floating on top of the water; drain.

Put drained spaetzle into frying pan with 1 tablespoon butter/oil over medium-high heat. Break 3 eggs over the spaetzle. Cook, stirring constantly until eggs are set. Serve as a side dish in place of pasta or potatoes.

Spaetzle can also be cooked into soup, omitting frying in egg. Just drop batter by spoonfuls directly into soup.