Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Herbed Spaetzle

  • Yield: 4 servings


  • 3 eggs
  • 1 cup milk
  • 2 tablespoons chopped herbs
  • 1/4 teaspoon nutmeg
  • Salt and white pepper
  • Up to 3 cups flour
  • 2 tablespoons butter


  • In a bowl whisk together eggs, milk, herbs, nutmeg, salt and pepper. Gradually stir in enough flour to make a thick batter. Using a metal colander set over a pot of boiling, salted water, press spaetzle batter through holes directly into water. In another saute pan melt butter over medium-low heat. When spaetzle are cooked through, they will float to surface. Scoop up with a slotted spoon and drain well as they cook or drain all at once. Toss in pan with melted butter.