We’re Counting Down To World Egg Day With 5 Recipes You Can Crack Up At Home

On October 8, people around the world will come together to celebrate the 25th anniversary of World Egg Day. This year, Egg Farmers of Canada is marking this special occasion by partnering with several Canadian chefs, including Thea VanHerwaarden, to create delicious and unique globally-inspired dishes from their travels—and we’re sharing Thea’s spaetzle recipe with you below! —Vita Daily

Mushroom Spaetzle with Poached Egg

Inspired by her German heritage, Thea’s mushroom spaetzle recipe is the per-fect comfort food. Topped with a runny, poached egg, this flavourful dish is sure to become a new favourite in your home. Serves 4.

7 eggs
A pinch of ground nutmeg
1 ½ (375 mL) cups of all-purpose flour
1 tsp (5 mL) kosher salt
¼ cup (60 mL) of milk – approximately
4 tbsp (60 mL) of canola oil, divided
⅔ stick (75.6 g) of unsalted butter, divided
3 cloves of garlic – minced
Approximately ¾ – 1 cup (180 – 200 g) of mixed fresh mushrooms, sliced
1 ½ tbsp (25 mL- 30 mL) of white vinegar
1 ½ – 2 tbsp (25 mL- 30 mL) of finely chopped parsley
2 tbsp (30 mL) of finely chopped chives
Kosher salt to taste

Whisk three eggs with ground nutmeg, flour, and 1 tsp (5 mL) kosher salt. Slowly pour in milk until the mixture forms a thick batter. If too thick, add a tablespoon at a time to reach the desired consistency. Bring a large pot of water to a rolling boil. Using a spaetzle maker or colander or potato ricer, drop batter through the holes into the pot of boiling water. Cook for approximately 3 minutes and re-move with a slotted spoon, placing into a separate strainer. Drizzle with canola oil to prevent spaetzle from sticking. Repeat until there is no more batter left. In a large deep skillet on medium to medium-high heat, add 2 tbsp (30 mL) of oil and ⅓ stick (37.8 grams) of unsalted butter. Add mushrooms and a pinch of salt. Sauté until mushrooms are soft and browning. Add minced garlic and cook for an additional 2-3 minutes. Add an additional ⅓ stick (37.8 g) of butter. Once melted, add spaetzle and cook until parts of the spaetzle begin to brown. Add freshly chopped parsley. Season additionally to taste. In a pot of boiling water, add vinegar. Drop in four eggs and poach until whites are no longer trans-lucent and the yolk is soft. Remove with a slotted spoon and set on a paper towel. If you prefer you could also add a fried egg on top as an alternative. Spoon spaetzle into a bowl. Top with a poached egg and garnish with chopped chives.

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