Cook the eggs hard in 8 min. and quench immediately. Peel and carefully separate the egg yolks from the egg whites. Strain both separately through a sieve.
Cream the butter, fold in the raw egg yolks as well as the strained eggs and mix everything together until fluffy. Now add the flour and cheese and season with a pinch of pepper and finely chopped parsley.
In a saucepan, bring the beef broth to a boil and dip two teaspoons into the hot liquid. Form elongated dumplings from the cheese mixture and soak them in the clear soup.
When the soup boils, the dumplings can easily fall apart.
After 5 minutes, the dumplings float to the surface and are cooked.
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