Beat eggs in a medium mixing bowl until light and fluffy. Add flour and water alternately, beginning and ending with flour; beat well after each addition. Stir in remaining ingredients, mixing well.
Bring 2 quarts water to a simmering boil in a small Dutch oven. Place a greased spaetzle colander or regular colander over water. Place spaetzle mixture into colander; press mixture through colander into water. Cook, uncovered, 5 minutes, stirring frequently. Drain.
Spoon spaetzle into hot broths or consommés just before serving.