1
Combine all the dairy ingredients and mix. Combine all of the wet ingredients and add them to the dry ingredients in a steady stream, while mixing. Once the ingredients are combined use a whisk and beat well to develop the gluten. Let the flour rest for a half-hour.
2
Heat a pot filled 2/3 full of salted water. Bring to a boil with a perforated pan on top. Pour a small amount of the batter into the perforated colander on top and work it through the holes with a scrapper.
3
Let the spatzel cook for about one minute. Remove with a strainer and shock in salted ice water. Remove from the ice water and allow to dry slightly on absorbent paper towels. Store in Refrigerator.
4
For service, sear the spatzel in whole butter. You will want to develop color without burning. Turn only once.

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Nutrition Facts
Serving Size 1 (155g) Recipe makes 10 servings The following items or measurements are not included below: Egg Beaters egg substitute
Calories 294
Calories from Fat 10		(3%)
Amount Per Serving		%DV
	Total Fat 1.2g	1%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 1mg		0%
Sodium 1701mg		70%
Potassium 168mg		4%
Total Carbohydrate 59.8g		19%
	Dietary Fiber 2.1g	8%
	Sugars 2.6g
Protein 9.5g		19%
Vitamin A 221mcg		4%
Vitamin B6 0.1mg		2%
Vitamin B12 0.1mcg		1%
Vitamin C 3mg		5%
Vitamin E 0mcg		0%
Calcium 74mg		7%
Iron 0mg		5%
detailed view... how is this calculated?

Chive Spatzel