Instructions: 1. Combine 1/2 cup water, the flour, egg product and 1/2 teaspoon salt in medium mixing bowl. Stir with wooden spoon until well blended.

2. Combine remaining 8 cups water and 1/2 teaspoon salt in 4-quart saucepan. Bring to boil over medium-high heat.

Using a spatula, scrape small amount of batter through back side of coarse grater over boiling water.(Batter should drop in small pieces.)

When spaetzle floats to surface of water, remove with slotted spoon and place in water. Repeat with remaining batter. Drain water from spaetzle.

Set aside.

3. Melt margarine in 10-inch nonstick skillet over medium heat. Add garlic and spaetzle. Cook for 7 to 10 minutes, or until spaetzle is hot and just begins to brown, stirring occasionally.

Remove with slotted spoon. Drain well.

Notes: Egg substitute reduces the cholesterol of Spaetzle, short egg noodles from Germany.

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