In a large bowl, whisk together eggs, milk and salt. Gradually add in the flour and mix well until you have a smooth batter with no lumps.
Bring a large pan of salted water to the boil over a high heat. Carefully, using an oven glove hold a flat cheese grater (or use a spaetzle maker if your lucky enough to have one) over the boiling water and pour in a large spoon of the batter. With the back of a wooden spoon push the batter through the grater allowing it to drop directly into the boiling water in small pieces.
Once the batter rises to the surface, about 3-4 minutes it is cooked. Lift the cooked spaetzle with a slotted spoon into another warm pan. Cook the batter in batches, do not overload the grater, nor the pan. Continue the steps above until all the batter is used.
To the warmed pan with the cooked spaetzle add a couple of tablespoons of the cooking water, the butter and the grated comte cheese. Mix well until all the cheese is melted through. Season with the black pepper and a grating of fresh nutmeg. Serve immediately.
We recommend you watch the short video in our blog showing the cooking process before you begin the recipe.