In a large bowl, whisk together the eggs and salt.

Gradually add the flour, mixing with a wooden spoon or whisk, until a thick and sticky dough begins to form.

Add the milk, black pepper, and nutmeg.

Mix until all ingredients are well combined.

Check the consistency: The dough should be thick but still somewhat sticky. If it seems too runny, add more flour, 1 tbsp at a time, until the desired texture is reached.

Let the prepared dough rest for at least 15 min.

Bring a large pot of salted water to a rolling boil.

Using a spätzle maker (or a colander/sieve with large holes and a spatula), press small portions of the dough through the holes directly into the boiling water.

Once the spätzle float to the surface, allow them to cook for an additional 1-2 min.

Remove the cooked spätzle from the boiling water using a slotted spoon.

Immediately transfer the cooked spätzle into a bowl filled with cold water. This stops the cooking process and helps prevent them from sticking together.

Drain the cooled spätzle thoroughly.

In a saucepan, gently heat the heavy cream over medium heat. Do not boil.

Gradually add your cheese mixture to the warm cream.

Stir continuously until the cheese is completely melted and the sauce is smooth.

Season the sauce with salt and pepper to your taste.

Keep the finished sauce warm over a low heat setting.

Add the drained spätzle to the saucepan containing the warm cheese sauce.

Stir gently until the spätzle are evenly coated with the sauce.

Serve the Cheese Spätzle immediately while hot.

Garnish with extra black pepper or nutmeg if desired.