German-style spaetzle, fried in butter

Bring a medium high-sided pot filled halfway with water to a boil.

Combine the milk, egg, egg yolks and salt in a stand mixer and paddle on medium high about 15 seconds to scramble.

Add the flour and mix on medium high until the batter goes from dry and crumbly to a wet sticky paste that flows off the paddle in a long sheet.

Set the colander over the simmering water, drop in about a cup of batter and push it through the holes with the round side of a dough scraper.

Simmer the extruded spaetzle 45 to 60 seconds until cooked through, then lift to a sheet tray and toss with a squirt of olive oil.

Repeat in four to five batches, about 10 minutes in total.

To serve, melt a few pads of butter in a large pan, add the spaetzle and a hit of salt, and fry without moving 2 to 3 minutes until warmed through with a crisp edge on one side.