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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\u00a0Hiroyuki’s neverending list of delightful egg recipes<\/a>\u00a0which 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.<\/p>\n 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.\u00a0They 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?<\/p>\n 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<\/a>). 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.<\/p>\n 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)<\/a>. 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.<\/p>\n In case you are also a big egg fan, here are some recipes with eggs playing an important or main role:<\/p>\n -Spring Salad with a Fried Egg<\/a><\/p>\n -Smoked Mackerel and Egg Spread\u00a0<\/a><\/p>\n -Tanindon (Rice Bowl with Eggs and Pork)<\/a><\/p>\n -Mixed Salad with a Fried Egg<\/a><\/p>\n