Eierbal
UNESCO heritage sites for your culinary bucket list
From the outside, it looks like a giant bitterbal. But inside that crispy coating lies a layer of ragout and a whole egg. Whether you want to sample all of Groningen’s culinary surprises or simply fancy a late-night snack: you simply must try an eierbal at least once in your life.
What is an eierbal?
An eierbal is a typical Groningen delicacy. A hard-boiled egg, coated in ragout, breaded and deep-fried. The result is a crispy exterior with a soft, savoury filling of egg and ragout. An ideal snack that you can enjoy at any time: as a quick lunch, a bite to eat between meals or after a night out. The best bit is that you eat the eierbal without cutlery (and without embarrassment). Now that’s what we call enjoying the good life.
The origins of the eierbal
But how on earth did anyone come up with the idea of putting an egg in a crispy coating? Some cite the similar Scotch Egg as a source of inspiration, whilst others point to Indonesian influences. The truth is that the eierbal was born out of pure Groningen thriftiness. The snack originated in the years following the Second World War. During the post-war reconstruction, thrift ran through everyone’s veins. People wanted tasty food, but it had to be cheap. And by no means were all ingredients easy to come by. Stale bread was soaked in water and used as a filling or breadcrumb coating. And so the eierbal was born: a boiled egg, coated in soaked stale bread. In the 1950s, many lunchrooms and cafeterias served egg balls. Fortunately, they taste a lot better these days.
Hall of Fame
UNESCO Intangible Cultural Heritage
The eierbal is more than just a snack; it is cultural heritage that symbolises Groningen’s tradition and identity. For the people of Groningen, it has become so commonplace that we forget just how special our ‘aaierbal’ actually is. But, of course, a snack doesn’t just get the UNESCO Intangible Cultural Heritage label for no reason. The eierbal connects generations – from grandparents in the 1950s to the students who still pop out for one after a night out. A tasty slice of history.
All sorts of types and tastes
When it comes to the eierbal, pride wins out over Groningen sobriety. The craziest varieties appear on all sorts of menus. For example, the mini egg ball, filled with a quail egg; a perfect snack. Or the eierbal with sambal, for those who like a little spice. But also the rotibal, the cheese eierbal and the truffle egg ball. Vegetarians need not lament either: increasingly, you can also choose an eierbal with vegetable mash. Want to try an eierbal yourself? Stap into a Groningen snack bar, or go for the mini egg balls at De Drie Gezusters on the Grote Markt.
