2 Eggs; slightly beaten
1 1/2 c Flour; sifted
1/2 c Milk
1 ts Salt
1/4 ts Baking powder
Bring a saucepan of salted water to a boil, reduce the
heat, and maintain a simmer. In a bowl, stir all the
ingredients together. Place a colander over the pan,
pour about 1/4 of the batter into the colander, and
press through the holes with a plastic spatula into
the hot water. When the spaetzle starts to float to
float to the surface, cover the pan and keep covered
until the spaetzle appears to swell and is fluffy.
Remove the dumplings and repeat the procedure with the
remaining batter.
Source: Essence of Emeril, #EE2331, TVFN
Adapted from Art Culinaire issue #39
formatted by Lisa Crawford, 5/12/96
