Herbed Spaetzle

3 eggs
1 cup milk
2 tablespoons chopped assorted herbs, such as parsley, basil, chives, thyme, or oregano
1/4 teaspoon ground nutmeg
Salt and white pepper
2 1/2 to 3 cups all-purpose flour
1/4 cup vegetable oil
1/2 cup butter
2 teaspoons fresh lemon juice
Sprigs of fresh herbs, for garnish

In a bowl whisk together the 3 eggs, milk, herbs, nutmeg, salt and white pepper, to taste. Gradually stir in enough flour (2 1/2 to 3 cups) to make a thick batter; you may not need all 3 cups of flour. Using a spaetzle maker or a metal colander set over a pot of boiling, salted water, press spaetzle batter through the colander holes, directly into the water. When the spaetzle are cooked through, they will float to surface. Scoop up with a slotted spoon and drain well. Repeat with remaining batter.

Heat a large saute pan over medium heat and add 1/4 cup of the butter. Toss the spaetzle into the pan with melted butter and saute until golden. Adjust seasonings with salt and white pepper, to taste. Remove the spaetzle from the pan and cover to keep warm until ready to serve. Add the remaining 1/4 cup of butter to the same saute pan and increase the heat to medium-high. Cook until the butter begins to brown, about 2 minutes. Add the lemon juice, swirling the pan to incorporate. When the foaming subsides, season with salt and white pepper and remove from the heat.

Serve with brown butter sauce drizzled around the plate.