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Egg Dumplings

4 servings

Ingredients

• 0.25 l beef broth or milk
• 4 pcs eggs
• parsley (a little)
• mace (a little)
• salt (a little)

Instructions

1. About 1 hour before serving, combine ¼ l beef broth or milk, 4 well-beaten eggs, a little finely chopped parsley or a little mace, and salt in a buttered pot.
2. Place the pot in boiling water and allow the dough to set without stirring.
3. Scoop dumplings from it into the prepared soup.
4. To save eggs, you can use only 2 eggs and add 1 tablespoon of fine flour instead, though the dumplings will be less fluffy.

Modernized from a treasured 19th-century German cookbook.