In large mixing bowl combine flour, salt and nutmeg. Scramble eggs and beat them into flour mixture. Slowly add milk, stirring constantly until smooth. Boil 2 quarts water in 4-5 quart saucepan. Add salt. Place dough onto small cutting board and scrape with sharp knife about 1/4 teaspoon at a time into boiling water, or set large colander with large holes over saucepan and press the dough a few tablespoons at a time into the boiling water. Stir gently and boil 5-8 minutes, or until tender. Drain through sieve or colander. Spaetzle may be served sprinkled with roasted bread crumbs.