Egg spaetzle with cheese sauce and chives

Egg Spätzle with Cheese Sauce and Chives

Servings: 4

Preparation Time: 40 minutes

Calories per Serving: 620 kcal

Ingredients

• 400 g flour (wheat flour type 405 or spelt flour)
• 6 eggs (size M)
• 100 ml water or milk
• 1 pinch of salt
• nutmeg, freshly grated
• 200 ml cream
• 150 g mountain cheese, grated
• 100 g Emmental cheese, grated
• 1 small onion, finely diced
• 1 tbsp butter
• 1 bunch of chives, finely chopped
• salt and pepper

Preparation

1. Step 1: Prepare the Spätzle dough
   In a large bowl, mix flour, eggs, water (or milk), a pinch of salt, and freshly grated nutmeg until a smooth dough forms. Beat the dough vigorously until it bubbles.
   Pro Tip 1: Beat the dough for at least 5 minutes until it is elastic. This will make the Spätzle particularly fluffy.
2. Step 2: Form and cook the Spätzle
   Press the dough in portions through a Spätzle press into boiling salted water. As soon as the Spätzle rise to the surface, remove them with a slotted spoon and let them drain.
   Pro Tip 2: For a slightly crispy texture, you can briefly sauté the drained Spätzle in a pan with a little butter.
3. Step 3: Prepare the cheese sauce
   Melt the butter in a pot, sauté the diced onions until translucent. Add cream and heat. Stir in the grated mountain cheese and Emmental until the sauce is creamy. Season with salt and pepper.
   Pro Tip 3: A splash of white wine or lemon juice gives the cheese sauce a slight freshness and enhances the flavor.
4. Step 4: Mix Spätzle with cheese sauce
   Toss the Spätzle in the cheese sauce until well coated. Garnish with fresh chives and serve.
   Pro Tip 4: Before serving, sprinkle a little grated cheese over the Spätzle to enhance their appearance and flavor.

History of Spätzle

Spätzle originally come from the southern German region, particularly from Swabia. As early as the 18th century, Spätzle became known as traditional home-cooked food and remain a popular dish in Swabian and Alpine cuisine to this day. The name "Spätzle" derives from the word "Spatzen," which refers to the original shape of the dough pieces. Today, Spätzle are prepared in many variations, from simple butter Spätzle to the popular cheese Spätzle.

Ingredient Knowledge

Flour: For Spätzle, wheat flour type 405 is usually used; alternatively, spelt flour can be used, which gives the dough a nuttier note.

Eggs: The eggs provide binding and the characteristic color of the Spätzle. The more eggs used, the smoother and richer the dough will be.

Mountain cheese and Emmental: These two types of cheese are ideal for cheese sauce because they melt well and have a savory note. The mountain cheese brings a strong aroma, while the Emmental adds a mild creaminess.

Chives: Fresh chives give the dish a pleasant, slightly sharp freshness and provide the perfect color contrast to the creamy cheese Spätzle.

Decoration and Serving Tips

Decoration: Garnish the cheese Spätzle with extra chives and some shavings of cheese for an appealing look.

Serving Tip: Serve the cheese Spätzle in warmed bowls and accompany them with a fresh, crunchy salad with a light vinegar-oil dressing. Alternatively, a spicy coleslaw pairs perfectly with it.