Egg Croquettes (Tamago no Korokke)

I love eggs and have always considered myself an exceptionally big egg consumer until I read that the Japanese eat more than 300 eggs per person a year. Nowadays everyone agrees that an egg a day is perfectly safe (for healthy people of course), but when eggs were on a nutritional black list in Western countries, this Japanese preference, paired with national low cholesterol levels must have seemed mysterious for our health specialists. I have recently realised that many of my blogging friends share my love for eggs (a special mention here for Hiroyuki’s neverending list of delightful egg recipes which could fill a whole cookery book!). I have bookmarked many recipes and intend to prepare them in the near future, but in the meantime they made me long for a dish I loved as a child, namely Egg Croquettes.

Egg Croquettes are an easy, comforting, home dish everyone seems to enjoy. They call for only three ingredients and are one of these dishes you can make when you think there is practically nothing left in the fridge. I have always used to serve them with a refreshing well-vinegared salad and some bread. This time, maybe keeping in mind the Japanese love for eggs I had them with a bowl of rice and it turned out to be an excellent option too. They make a perfect lunch, dinner, brunch or big breakfast and I am sure they would be an excellent picnic snack and why not a bento box item?

Actually I have “Japanised” these croquettes even more. They are usually shallow-fried, but since deep-frying is not only much quicker, but also less fat-absorbing, I decided to deep-fry them just like I proceed with the famous Japanese korokke (Potato and Meat Croquettes). They turned out better than all my previous egg croquettes and I will never go back to the traditional method. I have also found that Japanese panko crumbs created a crunchier, less soggy crust. Of course, if you prefer however shallow frying and standard breadcrumbs, I guarantee that such traditional croquettes will be excellent too.

Egg croquettes don’t require any sauce, but I have accidentally discovered that they are simply irresistible served with mayonnaise and Thick and Crunchy Japanese Sauce (Taberu Rayu). With all these Japanese touches I decided even to give it a Japanese name. I hope my Japanese friends will not scold me for this.

In case you are also a big egg fan, here are some recipes with eggs playing an important or main role:

-Spring Salad with a Fried Egg

-Smoked Mackerel and Egg Spread 

-Tanindon (Rice Bowl with Eggs and Pork)

-Mixed Salad with a Fried Egg

-Bread Baskets with Eggs

-Oyakodon (Rice Bowl with Eggs and Chicken)


TIP: Even though it takes one more hour, I found out that refrigeration makes the forming process much easier: cold ingredients are simply stickier.

Preparation: 1 hour (or two, if you choose to refrigerate the egg mixture)

Ingredients (serves 2-3):

6 hard-boiled eggs

1 raw egg

4-5 tablespoons breadcrumbs (or more)

salt, pepper

5-6 tablespoons chopped chives or spring onions

breadcrumbs for coating (several tablespoons)

oil for shallow- or deep-frying

Chop the eggs as finely as you can (you can mix two of the eggs in a food processor to make the texture creamier, but not all of them!).

Combine them with the raw egg, the chopped chives or spring onion and season with salt and pepper.

Add gradually breadcrumbs until the mixture can be formed into balls (it depends on the egg size, the breadcrumbs, the chopping etc.).

(Putting the mixture into the fridge for one hour will make the forming process easier but you can start doing it straight away).

Preheat the oil in a pan.

Squeezing tightly the egg mixture, form balls and flatten them to round or oval patties (5 cm/2 in. diameter).

Coat them in  breadcrumbs and shallow- or deep-fry.

If you deep-fry, my test for the right temperature is throwing some breadcrumbs into the pan. If they don’t fall down, but bubble and fry immediately, then the temperature is high enough.

Deep-frying will take only about one or two minutes. Shallow frying will take much longer (at least 15 minutes).

Put the croquettes on paper towels to remove excess oil and serve them either with bread or with rice.




44 Replies to “Egg Croquettes (Tamago no Korokke)”

  1. I’ve never had egg croquettes! So, you mean they are popular in your country/area?

    I did a quick google search myself, and I immediately learned that the Japanese are actually the largest egg consumer in the world, consuming 329 per capita in 2002, as opposed to 217 in Germany and 248 in France in the same year.

    1. I don’t think they exist in Switzerland. My mum (Polish) used to make them when I was a child and they were a kind of meatless version of ground meat (pork+beef) breaded patties which are extremely popular in Poland. I have no idea if after so many years of being on black list, they are still popular there (although I saw similar recipes in Polish cookery books and on internet). It’s so funny because I thought that with the big amount of eggs, panko breadcrumbs, fried like potato korokke and dipped in mayonnaise + taberu rayu they looked and tasted very Japanese 😉 Something tells me you would love them.
      The egg consumption sounds like a huge difference, although I think we are with my husband not very far from this number… with the obligatory weekly oyakodon, occasional fried eggs on top of rice, boiled eggs salads, omelets, scrambled eggs and different cakes including eggs.

  2. I love croquettes! I’ve never had egg croquettes before and these are a definite must try! Looks delicious and your photography is beautiful!

  3. I love croquettes and we usually make them with potatoes. I should try your recipe with eggs. You photo looks gorgeous, Sissi. Have a good weekend! 🙂

    1. Thank you so much, Ray. I also often make potato croquettes (the Japanese korokke). Have a nice weekend too!

  4. Sissi, thank you so much for this recipe, I don’t believe I’ve seen or tasted an Egg Croquette, in fact I was reading the ingredients and looking closely at the photo, thinking you might have dipped the hard boiled eggs in egg wash and panko then deep fried them as is. Hahaha, wouldn’t that be a trip!

    This is a recipe I will definitely try, especially when I am trying to stretch out grocery dollars, it’s always fun to figure out what to make for dinner, when the fridge is nearly empty.

    Have a great weekend!

    1. Thank you so much, Jeno. Haha! Actually your idea sounds really great! I must try making a breaded egg one day. Have a lovely weekend too!

  5. My hubby is the hard boiled egg lover in the family…and he’d go for these beauties. I love mine scrambled 🙂 Have a wonderful weekend~

  6. Hi Sissy-what an interesting and delicious appetizer…Egg Croquette! I’ve never had them or even heard of them. I am also a huge egg lover, just have to watch eating a smaller amt.

    Thank you so much for your kind and caring words on my blog…I replied back to you on my blog, as well. I will post your blog on my blogroll list, so I can see your latest post each time, and for others to find you!

    1. Thank you so much, Elisabeth. Before writing this post I have made some research on internet (and also have heard nutritionists talk about it) and unless you have cholesterol problems, you can have at least 1 egg a day without any cholesterol level change. Isn’t it wonderful for us, egg lovers? (I still remember for many years eggs were considered as dangerous).
      Thank you for your kind answer and for putting me on your blogroll. I’m hopping to see your answer!

      1. Hi Sissy, It’s been a few days, and just now I have a chance to respond…as far as the cholesterol, I did have a bit high last year, but this year it’s under control, and I’m watching it carefully! Thanks for the advice, as it is I only eat eggs maybe once or twice a week, but then I eat 2. I love just plain old hard boiled eggs, and egg salad, especially!

        1. Hi, Elisabeth. It seems that cholesterol is genetic in so many cases. In my family we have very good cholesterol level, so as long as I eat healthy and don’t exaggerate with animal fats I’m ok. I also love eggs, in any form!

  7. What a coincidence you mention eggs – I just made quite an epic egg recipe today… will be posting it soon. Many people don’t like it very much, so I’ll see if it proves at all popular 😀

    I love the sound of the egg croquettes – I never tried such a thing before, though if I make them I would do as you – deep-fry them. Especially since I finally bought an oil/sugar thermometer, it makes frying much easier and safer I find. I did the same – would throw a few pieces of breadcrumb inside to check, but sometimes it would sizzle but still not be optimum temperature, and even a difference of 20 degrees can make quite a difference!

    Thanks for the idea of this dish Sissi – I think I might try it soon (need to buy more eggs first though 😀 )

    1. Thank you so much, Charles. I’m looking forward to read about your epic egg recipe. I cannot imagine myself not liking any egg dish (unless it has runny whites!). I have never bought a thermometer but I often think of doing it. Meat thermometer helps me a lot when I prepare terrine de foie gras and the one I have in the oven was simply a miracle: suddenly I discovered sometimes the temperature is lower and sometimes higher than indicated (and sometimes the difference was 20°C!).

  8. Well done Sissi!
    I agree with you that Japanese panko make the whole lighter.
    When it come to deep-frying the Missus often uses a mixture of cornstarch and rice flour instead of thepanko!

    1. Thank you so much, Robert-Gilles. I will experiment soon with your wife’s invention. Thank you for this excellent idea!

  9. this is really such a unique recipe! It reminds me of when I made deep fried hard boiled eggs for the sambal telur. But chopping it up first before coating it in breadcrumbs to fry gives a totally different look, and texture. Ah, I’m thinking of crunchy egg salad. yum yum.

    1. Thank you so much, Shu Han. I still remember your sambal-smothered eggs… I will certainly make them soon because the beautiful photo has stayed in my memory forever.

  10. These look SO good! I’ve never had egg croquettes and being an egg lover – why not? They look simple enough to make so I will definitely be giving these a try! Thanks for an interesting recipe!

  11. I had no idea the Japanese ate so many eggs! (no wonder they’re all so healthy! :)). The croquettes are such a fun idea Sissi – I’m not sure I’ve ever eaten breaded egg before and I know my boys would just love these little yummies…I bet they would work really well for a picnic too… what a great idea Sissi – thank you!

    1. Thank you so much, Kelly. I’m almost sure your sons would love it (frankly apart from the rare people who hate eggs I have never heard of anyone disliking these croquettes).

  12. おいしそう! 🙂 I’ve never had egg croquettes and why no! I love eggs and I love croquettes… great match in heaven! Last week or maybe 2 weeks ago we made mistakenly bought so many eggs (without knowing that there are eggs in fridge). I should have made these croquettes. 6 boiled eggs sounds like a great plan to use up all the eggs! Looks delicious!

    1. I’m so glad you like the idea! I found it so close to Japanese comfort food, I have even allowed myself a Japanese name as you see 😉 In short, I’m sure you would love them.

  13. Love croquettes! I remember potato ones from my childhood, I used to adore them. These egg ones look delicious too and jazzed up with panko crumbs. As you can see, I have been very behind with my blog and visiting friends on theirs …thats why you are getting a barrage of comments today! I have missed so much!

    1. Thank you, Nazneen. It’s so nice to see your comments, I don’t mind the “barrage” at all 😉

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