Preparation:
Beat the eggs in a large mixing bowl, adding flour gradually until the mixture is very thick (so thick that you can no longer stir it). Drop the dumpling mixture by spoonfuls into a pot of boiling water, and wait until the dumplings float up to the surface of the water. Add salt and pepper to taste, and allow the dumplings to boil a minute longer.
Strain the dumplings. In a pot over medium heat, warm the milk, adding salt and pepper to taste. Return the dumplings to the pot, and add about 3 tablespoons of butter or margarine to the soup.
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