In a medium bowl, whisk the eggs until foamy, then stir in the milk.

In a separate large bowl, combine the flour, salt, and nutmeg.

Pour the wet ingredients into the dry ingredients a little at a time.

Using a heavy wooden spoon or a hand mixer with dough hooks, beat the batter vigorously for 3 to 5 minutes.

When you lift your spoon, the batter should be thick, sticky, and stretch away from the spoon.

Let it rest on the counter for 15 minutes to relax the gluten.

Bring a large, wide pot of water to a rolling boil, then drop the heat slightly to maintain a steady, gentle simmer.

Add a generous handful of salt to the water.

Lightly coat the bottom rim of your Norpro slider and the inside of the square hopper with non-stick cooking spray.

Place the Norpro maker securely across the top rim of your simmering pot.

Pour about one cup of batter into the square hopper box.

Slide the hopper smoothly back and forth along the metal track from end to end.

The moment the spaetzle rise and float to the surface (about 1 to 2 minutes), they are cooked through.

Use a slotted spoon to scoop them out into a colander to drain.

Melt 4 tablespoons of unsalted butter in a large skillet over medium-high heat until it begins to froth.

Add the drained spaetzle and toss to coat.

Let them sit undisturbed for 2 minutes to develop a beautiful, golden-brown crust on the edges before serving hot.