Nokedli (Hungarian Egg Dumplings)

Fill large pot with salted water and bring to rolling boil.

In bowl, beat eggs with salt and water until smooth.

Add flour gradually, stirring until you have soft, sticky dough that pulls away from spoon but still clings. The dough should feel like thick sour cream. (Don't add too much flour - the dough must stay sticky or dumplings will be heavy)

Let dough rest 10 minutes, then beat again with wooden spoon.

Using side of teaspoon, scrape small portions of dough into boiling water. Dip spoon in hot water between each dumpling so dough releases easily.

Cook until dumplings float to surface, about 3 minutes. Work in batches so pot doesn't get crowded.

Lift out with slotted spoon into colander. Rinse briefly with cold water to stop cooking.

To serve, warm in pan with butter, but don't let them brown. They should stay soft and tender.