In a bowl whisk together eggs, milk, nutmeg, salt and pepper. Gradually stir in enough flour to make a thick batter. You will probably not need all 3 cups.
Using a metal colander set over a pot of boiling, salted water, press spaetzle batter through holes directly into water.
When spaetzle are cooked through, they will float to surface, about 5 minutes. Scoop up with a slotted spoon and drain well as they cook or drain all at once.
Yield: 4 servings