Meanwhile, combine eggs, Gruyère cheese, nutmeg, and salt and pepper to taste in bowl. Stir in enough flour to make a sticky batter. Spoon batter, 1/3 at a time, onto a plate. Dip a knife into hot water. Cut slivers of batter.
Push batter pieces into boiling water. When spaetzle pieces float and cook 1 minute, remove with slotted spoon. Continue with remaining batter.
Melt butter, if desired, in large skillet over medium heat. Add spaetzle and heat, stirring gently to coat with butter.
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