Beat the ingredients to a medium-firm dough.
The dough should be hard to tear from the wooden spoon, otherwise add a little more liquid. Let the dough rest for 1/2 hour.
Bring water to a boil, add salt, and boil dough in with a spaetzle press. Allow to bubble up and remove from pot with a strainer ladle. Quench in cold water.
You can also scrape the dough from the board into the boiling water with a scraper. As a side dish to juice meat, toss the spaetzle in melted butter.
The spaetzle can be easily frozen when cooled and spread flat on a tray. Defrosted warm in warm butter or dip the spaetzle again briefly in boiling salted water.
Alternatively, you can use Berg König Märzen instead of the water to prepare the Swabian spaetzle.
A Berg König Märzen tastes particularly good with Swabian spaetzle.