Say Groningen, you also say eierbal. The perfect combination of egg and ragout in a crispy jacket. You get it at many a snack bar or pull it out of the wall after going out. But how about diving into the kitchen yourself? You'll make everyone in the house happy. You probably already have most of the ingredients. Have fun cooking!
Ingredients (for 4 egg balls)
65 g wheat flour + 50 g for breadcrumbs
1 tsp curry spices or else to taste*
1 tsp ground mustard seeds or else to taste*
Dried or fresh parsley
32 g unsalted butter
250 ml cold herb or vegetable stock
4 medium eggs + 1 egg (beaten) for breadcrumbs
50 g breadcrumbs or breadcrumbs
* In this example, a spice blend containing chilli, coriander, fenugreek, ginger, cinnamon, caraway seeds, cumin seeds, cloves, nutmeg, pepper, allspice, turmeric and fennel seeds was used.
Prepare
Making ragout
Sift the flour into a bowl and add the spices and parsley. Melt the butter in a saucepan. As soon as the butter starts to bubble, add the flour/spice mixture. Heat for 3 minutes on low heat, while stirring. Be careful not to get too dark or burn while reducing.
Pour in the vegetable stock, bring to the boil and stir with a whisk so there are no lumps. Season with salt and pepper. Leave to cook over low heat for a few minutes, while stirring. Spoon the ragout into a bowl, cover and leave to cool to room temperature. Then leave to set for about 5 hours in the fridge or 1.5 hours in the freezer.
Preparing eggs
Boil the eggs hard for about 5 minutes, quench under cold water and peel them. Pat the eggs dry with a piece of kitchen paper.
Divide the ragout into 4 equal portions of about 80g. Dust your palms with some flour. Make balls of the ragout and press them flat. Dust the eggs with some flour and fold the ragout evenly around the egg. Wrap the eggs in cling film and leave to set in the fridge for 24 hours.
Put the flour for breadcrumbs on a plate. Beat the egg in a bowl. Put the breadcrumbs on a plate. Pass the egg balls successively through the flour, egg and breadcrumbs. The eierbal is now ready to go into the deep fryer!
Frying
Heat oil in a deep-frying pan to 170 °C. Deep-fry the egg balls for about 5 minutes. Note: do not deep-fry egg balls in too hot oil, otherwise the egg will not get hot inside and will get too brown on the outside.
Note: eat the egg balls immediately or store them in the fridge for up to two days. After that, they are no longer tasty. You cannot freeze the ball.
