Egg Croquettes
8 servings
120 minutes
Egg croquettes are an exquisite signature recipe that combines the tenderness of boiled eggs with a crispy golden crust. This recipe is rooted in European culinary traditions, where croquettes became a symbol of cozy home treats. Their taste is remarkably balanced: a soft, creamy sauce envelops the egg pieces, giving them richness, while crunchy bread crumbs add textural contrast. Serving with fried parsley brings freshness and a light herbal aroma. These croquettes are perfect for festive tables or dinners in a cozy company. They are delicious on their own or paired with light sauces like garlic or yogurt.
1
Boil six eggs hard. Pour enough water into a pot to cover all the eggs. Add a tablespoon of salt. Bring to a boil, gently place the eggs in and carefully turn them a few times with a wooden spoon to ensure the yolk is centered. Boil for 12 minutes. Drain the hot water and pour cold water into the pot. Then peel and cut in half lengthwise, then cut each half into 3 pieces.
- Chicken egg: 8 pieces
- Salt: to taste
2
Grease a baking paper sheet with olive oil. Melt butter with olive oil in a saucepan, stir in flour and cook for 2 minutes, then slowly pour in milk and cook for 10 minutes while stirring. Remove the saucepan from heat.
- Olive oil: 2 tablespoons
- Butter: 25 g
- Wheat flour: 4 tablespoons
- Milk: 750 ml
3
Take a piece of egg with two spoons, dip it in the sauce, then place it on paper. Leave for 1 hour.
4
Beat the remaining eggs in a deep bowl and pour the crumbs into a flat dish. Dip the egg pieces first in the sauce, then in the egg, and finally in the crumbs.
- Chicken egg: 8 pieces
- Breadcrumbs: 100 g
5
Heat sunflower oil in a pan to 180 degrees, fry the croquettes in batches until golden. Remove with a slotted spoon and place on paper towels.
- Sunflower oil: 250 tablespoons
6
Also dip the parsley sprigs in egg and breadcrumbs, and fry them in the pan. Arrange everything on a warm plate and serve immediately.
- Chicken egg: 8 pieces
- Breadcrumbs: 100 g
- Parsley: 4 stems
