To make German spaetzle, combine 2 large eggs and 1/4 cup milk. In another bowl, mix together 1 cup flour, 1 teaspoon salt, 1/2 teaspoon nutmeg and 1/2 teaspoon black pepper. Combine the wet and dry ingredients, roll the dough into small ovals, and boil them in salted water.
To serve the spaetzle, remove them from the boiling water, set them in a strainer, and douse them with cool water. Melt 3 tablespoons butter in a frying pan over medium heat. Add the spaetzle as soon as the butter melts, and toss them gently until they are coated in butter. Fry the spaetzle for about two minutes, or until they are lightly browned. Take the pan off of the heat, spoon the spaetzle onto plates, and garnish them with fresh snipped chives.
Spaetzle are the German counterpart to Italian gnocchi, which are often made with a combination of flour and potatoes. To make gnocchi, pass 2 large peeled and boiled potatoes through a ricer held over a mixing bowl, add 2 cups flour, and crack 2 eggs into the bowl. Stir the dough, and then add 1/4 teaspoon black pepper and 2 1/2 teaspoons salt. Flour the work surface, divide the dough into four balls, and roll each ball into a thick rope. Slice the dough into 1-inch pieces, and boil them in salted water.