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Recipe details
Egg croquettes with crisp edges
Finely chopped boiled eggs are seasoned, shaped into compact croquettes, and pan-fried until browned and crisp outside while remaining tender inside.
≈ 175 kcal/100 g · ≈ 184 kcal/serving
25 minEasyFusion
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 eggs100 g
neutral cooking oil5 ml
salt0.7 g
black pepper0.15 g
Cookware and utensils
small saucepan
mixing bowl
fork
nonstick skillet
spatula
Directions
01
Place the eggs in a saucepan, cover them with water, and bring the water to a boil.
Products
large eggs — 100 g
Action
boil
Time
10 min
Temperature
212°F / 100°C
02
Transfer the eggs to cold water and cool them until easy to handle.
Products
large eggs — 100 g
Action
cool
Time
5 min
Temperature
cold water
03
Peel the eggs and chop them finely in a mixing bowl.
Products
large eggs — 100 g
Action
chop
Time
3 min
Temperature
room temperature
04
Mix the chopped eggs with the salt and pepper using a fork.
Products
large eggs — 100 g; salt — 0.7 g; black pepper — 0.15 g
Action
mix
Time
1 min
Temperature
room temperature
05
Shape the mixture into two compact croquettes.
Products
large eggs — 100 g
Action
shape
Time
2 min
Temperature
room temperature
06
Heat the oil in a nonstick skillet over medium heat.
Products
neutral cooking oil — 5 ml
Action
heat
Time
1 min
Temperature
350°F / 175°C
07
Pan-fry the croquettes, turning them once, until browned and heated to 160°F / 71°C internally.
Products
large eggs — 100 g; neutral cooking oil — 5 ml
Action
fry
Time
3 min
Temperature
medium heat; 160°F / 71°C internal temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
