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
- Lemon Zest
- Baking powder
Simple instructions for making the Dutch Eierkoeken – Egg cakes. You can easily double or triple this recipe, no adjustments necessary, other than multiplying.
- Whip egg and sugar until foamy and light in color
- Add flour, lemon zest, baking powder and sugar
- Scoop 3 egg cakes on baking sheet, as far apart as possible
- 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
Dutch Eierkoeken – Egg Cakes
- 1/2 lemon zest only
- 1 egg
- 50 grams sugar
- 50 grams all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- Heat the oven to 375 degrees F. Cover a baking sheet with parchment paper.
- Mix egg and sugar in a bowl until white and thickened. This will take about 5 minutes.
- Mix lemon zest with sugar, flour, baking powder and salt.
- Add dry ingredients mix to sugar-egg mix to incorporate.
- Divide batter in 3 circles on your baking sheet. As far apart as possible.
- Bake for about 10 minutes. When bottom starts to change color, the eierkoeken are ready.
- Allow to cool and take off the parchment paper.