Make a fairly tough paste by mixing beaten eggs with flour, roll out very thin and cut into small squares. Next mince any Kosher meat with onion, nutmeg, pepper and salt, and distribute the minced meat in small heaps on the squares of paste. Fold over each square diagonally so as to make a triangle, and pinch the edges of the paste together. The krepplekhs are then boiled in soup, and served very hot.