Steps
- Whisk 2 large eggs, 240ml of whole milk, and ½ teaspoon of salt. Stir in 320g of all-purpose flour in two additions to make a smooth, stiff batter.
- Drop small spoonfuls into gently simmering salted water. Stir gently; simmer for 1-2 minutes after adding the final dumpling, until floating. Drain.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add the dumplings and stir for 1 minute.
- Beat 3 large eggs with ¼ teaspoon of salt and pour over the dumplings. Reduce to low heat and stir until the eggs are set and coat the dumplings.