Beat eggs, water, and salt together.

Add flour 1 cup at a time you might not use it all. (Forgot to mention when I originally posted this that when adding the flour do it one cup at a time until the proper consistency is reached. It should be thick and a bit sticky but not stiff.)

Carefully place batter in a colander, with fairly large holes, over the pot of boiling soup or water.

With a wooden spoon force the batter through the holes.

Cook the spaetzels for about 5 minutes stirring occasionally.