Dutch Eierkoeken – Egg Cakes

Dutch Eierkoeken – Egg Cakes are light as a cake and eaten as a cookie. They are delicious, very easy to make and ready in less than 30 minutes.

As far as I can remember, eierkoeken are relatively popular, but nobody is really talking about them. It’s like a given that people eat them, and they are often part of a kids lunch. The story goes that these egg cakes had a spike in popularity in the early 2000s, when a Dutch author/weight loss consultant suggested they were a healthy snack. That was only based on the fact that they’re made without butter and thus have a low fat content.

As a trained nutritionist, I cannot say that I agree with that; a healthy snack should be more than the absence of fat. But it does not surprise me that it became popular for a while for people who were trying to lose wait.

The ingredients to make Dutch Eierkoeken

• Sugar
• Eggs
• Flour
• Lemon Zest
• Baking powder
• Salt

Simple instructions for making the Dutch Eierkoeken – Egg cakes. You can easily double or triple this recipe, no adjustments necessary, other than multiplying.

1. Whip egg and sugar until foamy and light in color
2. Add flour, lemon zest, baking powder and sugar
3. Scoop 3 egg cakes on baking sheet, as far apart as possible
4. Bake for about 10 minutes.

When you bake them a few minutes longer, you’ll get crunchy brown edges. Just the way I like them. Allow the egg cakes to cool and peel them off the parchment paper.

There are various ways to eat these Dutch Egg Cakes;

• Plain, the way they come from the oven
• As a dessert, with fresh fruits and a dollop of cream or ice cream
• With butter and sugar
• Savory combination with cheese and cold cuts

A few other Dutch baking recipes are:

• Dutch Apple Pie
• Almond Sugar Cookies – Jan Hagel
• Family Size Butter Cookie or Boterkoek
• Crunchy Tiger Bread