Dutch-style Egg Croquettes

Ingredients

• 4 hard-boiled eggs 4 hard-boiled eggs
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 cup (240ml) milk 1 cup (240ml) milk
• Salt and pepper to taste Salt and pepper to taste
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• Vegetable oil for frying Vegetable oil for frying
• Mustard for serving Mustard for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 26g, 4g
• Protein: 9g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Peel the hard-boiled eggs and set them aside.
2. 2.
   In a saucepan, melt the butter over medium heat.
3. 3.
   Add the flour to the melted butter and whisk continuously for 1-2 minutes to create a roux.
4. 4.
   Gradually pour in the milk while whisking constantly to avoid lumps.
5. 5.
   Cook the sauce until it thickens and reaches a creamy consistency.
6. 6.
   Season the sauce with salt, pepper, and nutmeg, and remove it from the heat.
7. 7.
   Take a spoonful of the sauce and flatten it on your palm.
8. 8.
   Place a hard-boiled egg in the center of the flattened sauce and carefully shape the sauce around the egg to encase it completely.
9. 9.
   Repeat the process for the remaining eggs.
10. 10.
    Place the breadcrumbs in a shallow dish.
11. 11.
    Roll each croquette in the breadcrumbs, ensuring they are evenly coated.
12. 12.
    Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
13. 13.
    Fry the croquettes in batches until they turn golden brown and crispy.
14. 14.
    Remove the croquettes from the oil and drain them on a paper towel.
15. 15.
    Serve the Dutch-style Egg Croquettes hot with mustard for dipping.

Treat your ingredients with care...

• Hard-boiled eggs — Ensure that the eggs are fully cooked and cooled before encasing them in the sauce to prevent any runny yolks.
• Roux-based sauce — Whisk continuously while adding the milk to avoid lumps and achieve a smooth consistency.
• Breadcrumbs — Use fresh breadcrumbs for the best texture and crunchiness.

Tips & Tricks

• For a twist, you can add finely chopped herbs such as parsley or chives to the sauce for extra flavor.
• To make the croquettes even more indulgent, you can add a small cube of cheese or a slice of ham inside the filling.
• If you prefer a lighter version, you can bake the croquettes in the oven instead of deep-frying them.
• Make sure the oil is at the correct temperature before frying to achieve a crispy exterior.
• Serve the Dutch-style Egg Croquettes immediately after frying to enjoy them at their best.

Serving advice

Serve the Dutch-style Egg Croquettes as a snack or appetizer, accompanied by a side of tangy mustard for dipping. They can also be served as part of a brunch or lunch spread, alongside a fresh salad or crusty bread.

Presentation advice

Arrange the Dutch-style Egg Croquettes on a platter, garnished with a sprinkle of chopped parsley or chives for a pop of color. The golden brown croquettes will be visually appealing, and you can serve them with a small dish of mustard placed in the center for an elegant touch.