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Eierbal

We all know you haven’t really been to ESNS if you haven’t grabbed an eierbal out of the wall at the corner of the Grote Markt. As we can’t welcome you to Groningen this year, we thought we’d bring you a recipe to make the famous egg balls at home!

Michelin Star rewarded chef Steven Klein Nijenhuis from Herberg Onder De Linden shows you how to make it. Enjoy!

Music: Altın Gün ‎– Süpürgesi Yoncadan

Dutch below

Ingredients;

Base:
4 Eggs
65 gr Flour
33 gr Butter
250 cl Vegetable stock
1 teaspoon Currypowder
1 teaspoon Sambal

Breadcrumbing:
4 Egg whites
100 gr Flour
100 gr Breadcrumbs

Recipe;

STEP 1: BOIL THE EGGS
Boil the eggs for about 5 minutes if you want the yokes to stay runny. After cooking, immediately cool the eggs in ice water. Be careful when you peel the eggs.

STEP 2: MAKE THE RAGOUT
Make a roux: Melt the butter, bake the flour and the curry powder until done. Add the vegetable stock. Whisk until the lumps are gone. Add the sambal and some salt. Stir some more with a wooden spoon. Make sure you cook it until you have a nice and firm ragout.
Use the spoon to get the ragout on a plate, and cool the ragout for about 30 minutes.

STEP 3: COVER THE EGG IN RAGOUT
Put some flour on your hands. Fold the ragout around the boiled eggs. Roll the eierbal around in your hands, to make them nice and round. Put them back in the fridge for a short period to firm up the ragout.

STEP 4: ADD FLOUR, EGGWHITE, BREADCRUMBS
A. Roll the eierbal in flour.
B. Roll in egg white.
C. Roll in breadcrumbs.
D. Repeat steps B and C with coarse breadcrumbs for extra crust:

STEP 5: DEEP FRY
Put the balls in the deep fryer at 180 degrees celsius, for about four minutes

Ingrediënten;

Basis
4 eieren
65 gram bloem
33 gram boter
250 cl groentebouillon
1 tl kerriepoeder
1 tl sambal

Paneren
4 eiwitten
100 gram bloem
100 gram paneermeel

STAP 1. EIEREN KOKEN
Kook de eieren 5 minuten voor een eierbal met zachte dooier. Schrik de eieren met ijswater zodat ze niet verder koken. Wees voorzichtig als je de eieren pelt.

STAP 2. RAGOUT MAKEN
Maak een roux: Smelt de boter, bak de bloem met kerrie erin gaar. Voeg bouillon toe en maak glad met de garde. Voeg sambal en wat zout toe en laat er een stevige ragout van laten koken. Roer ondertussen met een houten lepel. Stop de ragout ongeveer 30 minuten in de koelkast.

STAP 3. Ragout om de eieren vouwen
Vouw de afgekoelde ragout om de eieren. Rol de eieren in je handen om de eierbal mooi rond te maken. Doe wat bloem op je handen om te zorgen dat het niet plakt. Laat de eierballen daarna even in de koelkast opstijven.

STAP 4. Paneren met bloem, eiwit en panko
A. Rol de eierbal in bloem
B. Rol in eiwit
C. Rol in paneermeel
D. Herhaal stap B en C met grof paneermeel voor een extra krokante laag.

STAP 5. Frituren maar!
Frituur de eierballen voor ongeveer 4 minuten op 180 graden.

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