Groningen egg ball from the air fryer

The Groningen egg ball is a true regional classic: a hard‑boiled egg wrapped in a creamy ragout and a crispy coating. With an air fryer you can make them surprisingly easily — and healthier than ever.

📝 Ingredients

• 6 medium eggs (hard‑boiled)
• 1 extra egg (beaten, for breading)
• 30 g butter
• 40 g flour (plus extra for breading)
• 300 ml whole milk
• Salt and pepper to taste
• Pinch of nutmeg
• 1 tbsp fresh chives, finely chopped
• 100 g fine breadcrumbs
• Olive oil spray

👨‍🍳 Instructions

1. 1Cook the eggs for 9 minutes until hard. Rinse them under cold water, peel them carefully and let them cool completely.Make the ragout: melt the butter in a saucepan over medium heat. Add the flour and stir for 1 minute to make a roux. Pour in the milk in small batches, stirring constantly. Keep stirring until you have a thick, smooth ragout.Season the ragout with salt, pepper and nutmeg. Stir in the finely chopped chives. The ragout should be really firm. Let it cool for 10 minutes at room temperature and then chill it in the refrigerator for at least 1 hour.Prepare three deep plates: one with flour, one with the beaten egg and one with breadcrumbs.Take the ragout out of the fridge. Spoon a generous amount of ragout (about 60 g) and press it flat in the palm of your hand. Place a peeled egg in the center and fold the ragout around it so the egg is completely covered. Repeat with all the eggs.Bread the egg balls: roll them first in the flour, then in the beaten egg and finally in the breadcrumbs. Press the breadcrumbs firmly onto the surface. For an extra crispy result: repeat the beaten egg and breadcrumbs step once more (double coating).Chill the breaded egg balls in the refrigerator for 30 minutes so the coating adheres well.Preheat the air fryer to 200°C. Lightly spray the egg balls all over with olive oil spray and place them in the basket. Cook for 12 to 14 minutes until golden brown and crispy. Turn them carefully halfway through cooking.Let the egg balls rest for 2 minutes and serve immediately. Great with a generous dollop of mustard or mayonnaise on the side.