For the dough, mix eggs, flour, semolina and egg yolk [1], as well as water (and/or milk) as needed, to a viscous dough, seasoning with salt and a pinch of nutmeg. Then beat the spaetzle dough as usual with a wooden spoon until it is nice and smooth and bubbles. If possible, let the dough rest for about half an hour.
Bring salted water to a boil in a large saucepan.
Scrape the spaetzle dough into the gently boiling water (or By personal preferred method…) and as soon as the sparrows float to the top, remove them with a slotted spoon, rinse with cold water and drain well.
In the meantime, cut the peeled onions into rings, melt a little butter in a frying pan and brown the onion rings in it, stirring [2].
Melt the remaining butter in a frying pan and add the sparrows. Grate the cheese, add a little beef broth and a little spaetzle cooking water to the sparrows, toss well, seasoning well with salt and freshly ground pepper. Finally, mix the freshly finely chopped kitchen herbs into the spaetzle, or possibly add them on top when serving.
Arrange the cheese spaetzle in the middle of a heated plate and garnish with the fried onions.
It goes well with a lettuce salad with a classic vinegar-oil dressing.
[1] Egg yolks, so that the sparrows become more beautiful yellow. The mass eggs and yolks perhaps each
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