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Eierbal
Fried egg in curry ragout
Eierbal: Dutch deep-fried egg in curry ragout and breadcrumbs
DutchThe eierbal is a snack-bar legend from the Dutch provinces of Gelderland and Overijssel, found in the wall of hot snacks at many cafetarias and at borrels: half a hard-boiled egg wrapped in a thick curry ragout, breaded and fried into a golden ball the size of a fist. This vegetarian version makes the ragout with vegetable stock and milk. It is rich, so one per person with mustard is plenty. The classic mistake is wrapping eggs in ragout that is still warm; it must be chilled firm or it will not hold. Chef's tip: bread the balls twice, egg and crumbs then egg and crumbs again, so they do not split in the oil.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the ragout
- 2 ⅛ oz butter
- 2 ⅞ oz plain flour
- 2 tsp mild curry powder
- 1 cup hot vegetable stock
- ¾ cup milk
- ½ tsp agar powder
- 1 pinch ground nutmeg
- ½ tsp salt
For the eggs and coating
- 3 eggs, hard-boiledpeeled and halved lengthways
- 1 ¾ oz plain flour
- 2 eggsbeaten
- 5 ½ oz fine dried breadcrumbs
- 1 litre sunflower oil for deep-frying
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Method
0/6 doneStep 1: Melt 2 ⅛ oz butter in a pan over a medium heat, stir in 2 ⅞ oz plain flour and 2 tsp mild curry powder and cook for 2 minutes until it smells toasty.
3 minStep 2: Whisk in 1 cup hot vegetable stock and ¾ cup milk a little at a time, then add ½ tsp agar powder, 1 pinch ground nutmeg and ½ tsp salt and simmer for 3–4 minutes, stirring, until very thick, like stiff mashed potato.
6 minStep 3: Spread in a dish, cover the surface and chill for at least 2 hours until firm enough to cut.
5 minStep 4: Divide into 6 portions. With wet hands, flatten each one and wrap it around one of the 3 eggs, hard-boiled halves, smoothing it into a ball.
10 minStep 5: Roll each ball in 1 ¾ oz plain flour, then in 2 eggs, then in 5 ½ oz fine dried breadcrumbs. Dip in egg and crumbs a second time and chill for 15 minutes.
8 minStep 6: Heat 1 litre sunflower oil for deep-frying in a deep pan to 350°F. Fry 2–3 balls at a time for 4 minutes, turning, until deep golden and hot right through. Drain on kitchen paper and serve with mustard.
12 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 12 g
- Carbs
- 30 g
- Fat
- 24 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does eierbal take?
- About 60 minutes in total: 40 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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