Egg Croquettes

Last Updated on July 27, 2024

Oval croquettes made from a mixture of eggs and béchamel sauce, coated in triple coating and fried until golden brown.

Ingredients:

Rule for 5 servings: 440 g eggs (about 18 pieces)

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150 g of milk 90 g of fat 60 g smooth flour 15 g parsley (florets) 15 g salt 1 g pepper, or to taste frying oil For coating: 150 g breadcrumbs 75 g smooth flour 75 g milk 1-2 pcs eggs salt

Procedure:

1. Hard boil 18 eggs, peel them carefully and cut them into small cubes or pieces
2. Prepare a light spread of butter and sifted flour, dilute it with milk, whisk it and boil it briefly
3. Stir the chopped eggs, a little salt and pepper, rinsed finely chopped parsley, the remaining scrambled raw eggs (3-4 pcs) into the resulting béchamel and let the mixture cool completely
4. From the cooled mass form oval flat croquettes, which are coated successively in sifted flour, eggs beaten with milk, sifted breadcrumbs 5. Slowly fry the egg croquettes in hot fat until golden brown, serve immediately.

Note:

For the preparation of the roux, see recipe: Stir-fry.