Hungarian Nokedii (Similar to German Spaetzle)

Directions

1. Mix eggs, flour, ¼ cup vegetable oil, and salt in a medium bowl using a fork until a thick batter forms.
2. Start adding water to batter, about ½ cup to start, and stirring until well mixed. Continue adding water in smaller amounts as you go until it resembles pancake batter, thin enough to drop through the grate slowly.
3. Fill a large pot with water ⅔ full and bring to a boil. Place a large hole flat cheese grater across the top of the pot.
4. Spoon the batter onto the grater or use a 1 cup measuring cup. Slowly slide the spoon or measuring cup all the way across and back until all batter has dropped into boiling water. Repeat until you have about 1 layer of Nokedli in the pot.
5. Remove the grater and use a straining spoon to move all the Nokedli around.
6. Cook until they start to swell in size and then remove them with the straining spoon and place into a large bowl, 3 to 5 minutes; toss with 1 tablespoon oil.
7. Continue cooking batter and every time you add more to the bowl, toss them all together. Don't add anymore oil ever.
8. Serve immediately or refrigerate and reheat.
9. Note: The batter can be refrigerated for up to 24 hours before cooking.