Spätzle

• 4 eggs

• 2 cups flour

• 1 tsp salt

• ¼ tsp nutmeg

• ¼ or less milk to adjust

• Pot of simmering salt water

• Dutch oven or baking dish with cover

• Spätzlebret or ricer

• ½ stick butter (unsalted)

• ¼ cup fresh chopped herbs (parsley, chives, dill)