Here’s An Eierkoeken Recipe to Make These Sweet Treats at Home!
For a classic Dutch treat with a signature round shape, Eierkoeken are irresistible and unmistakable!
Made with just a handful of common ingredients, these Dutch egg cakes – or Eierkoek, if you only have one – are sweet and soft with a hint of lemon!
Eierkoeken are popular in the Dutch province of Zeeland – but can be found all over the country.
You can buy them in many Dutch bakeries and you might also find them in the bakery section of grocery stores (like Albert Heijn).
Because of their soft, bubbly texture inside, we’ve even seen them called “egg sponge cakes” when translated into English.
Eierkoeken are often eaten on their own – but you could add butter or even jam if you like!
Ingredients
To make this Eierkoeken recipe, here are the ingredients that you will need. It’s pretty simple with not too many ingredients overall!
- Whole eggs – You’ll need two whole eggs.
- Egg white – The white of one egg. You can use the yolk for something else.
- All-purpose flour – To make the batter.
- Fine granulated sugar – Use fine granulated sugar for best results, but regular granulated sugar will also work.
- Milk – To make the batter.
- Fresh lemon zest – Ideally from an organic lemon.
- Baking soda – Make sure to use baking soda that hasn’t expired, as it loses its potency over time.
- Salt – To bring out the flavors.
Recipe Tips and Substitutions
Before you make these classic egg cakes, read through these recipe tips so that they turn out well!
- Don’t overmix the batter, as this can make the eierkoeken tough.
- Sift the flour to avoid having lumps in the batter.
- Make sure to leave some space between the egg cakes on the baking sheet as they will expand during baking.
How to Make Eierkoeken – Step by Step Instructions
In this section you can see how to make Dutch egg cakes with visuals for easy following-along.
We always find it helpful to see each step of the recipe, so we’ve included the recipe process photos for you!
Of course, the recipe card with all the exact measurements is at the bottom of this post!
First, preheat the oven to 350 degrees Fahrenheit. Prepare 2 or 3 baking sheets with parchment paper.
Add the egg whites of one egg (discard the egg yolk), and 2 whole eggs to a medium mixing bowl.
Beat with an electric mixer for about 2-3 minutes.
Add the sugar, lemon zest and salt, and continue to beat for 1 more minute.
Sift the flour into the bowl with the beaten eggs. Also add the baking soda.
Fold with a spatula, taking care not to overmix.
Add the milk and stir until smooth.
Divide the batter into 8-10 portions, and spoon them onto the baking sheets. Make sure to leave room, because they will expand during cooking.
Bake in the middle rack of the oven at 350 degrees Fahrenheit for 9-12 minutes or until the edges are lightly browned.
Remove from the oven and let cook on a baking tray for 5-10 minutes.
Enjoy!
Storage Tips
The eierkoeken taste best when they are fresh. However, if you have any leftovers, you can store them in a sealed container at room temperature for about 2-3 days.
Make sure the egg cakes are completely cooled before placing them in a container.
Related Recipes
If you loved these Eierkoeken, here are some other classic Dutch sweet treats that you might want to make at home!
- Oliebollen (Dutch Donuts)
- Boterkoek (Butter Cake)
- Dutch Appelflappen (Apple Turnovers)
- Poffertjes (Dutch Mini Pancakes)
Dutch Eierkoeken
Ingredients
- 2 eggs
- 1 egg white
- 1 1/2 cups all-purpose flour
- 3/4 cup fine granulated sugar
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Prepare 2 or 3 baking sheets with parchment paper.
- In a medium sized bowl, beat the egg whites of one egg (discard the egg yolk), and 2 whole eggs and with an electric mixer for about 2-3 minutes.2 eggs, 1 egg white
- Add the sugar, lemon zest and salt, and beat for another minute.3/4 cup fine granulated sugar, 1 tablespoon lemon zest, 1/4 teaspoon salt
- Sift the flour into the bowl with the beaten eggs. Add baking soda and fold in with a spatula. Make sure not to overmix.1 1/2 cups all-purpose flour, 1 teaspoon baking soda
- Add the milk and stir until smooth.1/2 cup milk
- Divide the batter into 8-10 portions and spoon them onto the baking sheets. Make sure to leave room, because they will expand during cooking.
- Bake in the middle rack of the oven at 350 degrees Fahrenheit for 9-12 minutes, or until the edges are lightly browned.
- Remove from the oven and let cool on a baking tray for 5-10 minutes. Enjoy!
Notes
- Don’t overmix the batter as this can make the eierkoeken tough.Â
- Sift the flour to avoid having lumps in the batter.
- Make sure to leave some space between the Eierkoeken as they will expand during baking.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
