Danish Dumplings

Directions

1. 1
   Heat the milk and butter in a medium sized saucepan and on medium heat, bring to a boil.
2. 2
   Once at a boil turn off heat and add the nutmeg, salt and flour.
3. 3
   Stir until thick and the mixture leaves the sides of the pan and forms a compact mass.
4. 4
   Set aside and let cool for around a half an hour you don't want to cook the eggs.
5. 5
   When it is cool beat the eggs in one at a time.
6. 6
   Drop into hot soup and cover for ten to fifteen minutes.
7. 7
   They are done when they've risen to the top and doubled in size.