In a large bowl, whisk together the eggs, water, salt and nutmeg. Add the flour and mix well.

Bring a large of salted water to a boil.

Fill a zip lock baggie with the dough and cut a small hole from one of the corners. Be careful not to cut it too big otherwise you will have big späztle. You don't want that.

Squeeze two to three inches of the dough into the pot. I do about 10 or so per batch. The spätzle will float when they are cooked. Remove and place into a strainer. Repeat this process until all the späztle are cooked. Rinse with cold water and set aside.

In a large saute pan melt the butter and add the cooked spätzle until well incorporated. Add the cheese in small batches until it is all mixed in well. You may need to add a little broth if it seems too dense.

In another saute pan fill it with about two inches of oil and fry the onions until golden brown.

Serve with fried onions and fresh chives.