On 2019-09-03 9:37 a.m., Gary wrote:
> "U.S. Janet B." wrote:
>> there's also stirring a beaten egg into hot broth to create spaetzle
>
> From what I looked up, spaetzle seems to include flour. Just a
> thin batter.
>
> I often stir in a beaten egg to chicken soup at the end. I've
> always known it called, "feathered soup." Martha Stewart calls it
> that too. Anyway, it adds some body and nutrition to your soup. I
> like it.

There are a lot of different Spaetzle recipes. Some are thin enough
that the batter cab be pressed through a sieve or collander. My friend's
mother used to make a dryer batter that was pressed out in a cutting
board and then slivers sliced off the end and rolled into the boiling
water. Thicker batters can also be rolled out and sliced into varios
shapes.