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Recipe details
Creamy Parmesan Egg Croquettes
Small savory croquettes made from a firm egg, cream, and Parmesan mixture, browned in a skillet.
≈ 316 kcal/100 g · ≈ 426 kcal/serving
35 minMediumOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
large egg50 g
heavy cream45 ml
finely grated Parmesan30 g
cooking oil10 ml
black pepper0.2 g
Cookware and utensils
small saucepan
bowl
wooden spoon
plate
nonstick skillet
Directions
01
Whisk the egg, cream, Parmesan, and pepper in the bowl.
Products
large egg — 50 g; heavy cream — 45 ml; finely grated Parmesan — 30 g; black pepper — 0.2 g
Action
Whisk
Time
1 min
Temperature
Room temperature
02
Pour the mixture into the saucepan over low heat.
Products
large egg — 50 g; heavy cream — 45 ml; finely grated Parmesan — 30 g
Action
Pour
Time
1 min
Temperature
Low heat
03
Stir until the mixture becomes thick enough to hold a shape.
Products
large egg — 50 g; heavy cream — 45 ml; finely grated Parmesan — 30 g
Action
Stir
Time
6 min
Temperature
Low heat
04
Cool the mixture on the plate until firm enough to shape.
Products
large egg — 50 g; heavy cream — 45 ml; finely grated Parmesan — 30 g
Action
Cool
Time
10 min
Temperature
Room temperature
05
Shape the mixture into four small croquettes.
Products
large egg — 50 g; heavy cream — 45 ml; finely grated Parmesan — 30 g
Action
Shape
Time
3 min
Temperature
Room temperature
06
Heat the oil in the skillet over medium heat.
Products
cooking oil — 10 ml
Action
Heat
Time
2 min
Temperature
Medium heat
07
Brown the croquettes on all sides until the centers reach 160°F/71°C.
Products
large egg — 50 g; heavy cream — 45 ml; finely grated Parmesan — 30 g
Action
Brown
Time
8 min
Temperature
Medium heat; internal temperature 160°F/71°C
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available