2 tbsp. unsalted butter, melted and cooled
1 egg, well beaten
Few grains freshly grated nutmeg
1 tbsp. finely chopped fresh parsley
1 c. dry bread crumbs (made from crustless dry white bread either grated or crushed by rolling pin)

With fork, combine melted butter, beaten egg, nutmeg, parsley, salt and pepper. Work in enough bread crumbs to make a dough-like mass. That can be shaped into balls the size of small walnuts by gently rolling mixture between your wet palms. Depending on size of egg you might need less or more than the listed amount of bread crumbs.

Bring deep skillet of salted water to simmering. Test one dumpling in the water to see if it will stick together. If not, add a bit more bread crumbs and test again. When dumpling mixture is adjusted, shape into balls as directed. Poach balls gently in simmering water.

When dumplings float on the surface, they are cooked. Remove dumplings carefully with a slotted spoon and drain on a plate covered with a white napkin. Handle carefully. Dumplings are light and fragile.