In a bowl, whisk together the flour, eggs, milk, and salt. Stir until the batter is well combined and develops bubbles. The batter shouldn’t be too thin but it also shouldn’t be too heavy. If your batter is too dry add 1 or 2 tbsp milk.
Bring a large pot of salted water over high heat to a boil.
Pour batter into a zip lock and cut the end of it. Using scissors squeeze and snip little pieces of the dough directly into the boiling water.
Working in batches cook them for about 2-3 minutes, or until they float to the top. Use a slotted spoon to transfer the spaetzle to a colander.
Repeat until all the batter is used up.
In a small bowl combine shredded Emmental cheese, heavy cream, and chopped chives.
Heat up the butter in a cast iron pan over medium heat.
When the butter is hot add the spaetzle. Cook over medium-high heat until they’re golden brown on the edges and slightly crispy.
Add the cheese mixture and stir to combine.
Put the pan under your broiler for about 2-3 minutes until the top gets golden brown.
Garnish with chopped chives and crispy fried onions.
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