Old Fashioned Egg Dumplings

Old Fashioned Egg Dumplings
2 eggs
8 tbsp. Flour
1/4 tsp. Salt

Beat the eggs with a fork; add the flour gradually. Stir quickly and blend.
Add the salt. Mixture will be sticky. Drop from teaspoon into boiling soup
broth or stew. Cook for 2 minutes. Use about half teaspoon each time or less
if a smaller dumpling is preferred. For a harder dumpling, just add a bit of
flour.
Serves 4.