History of the Groningen eierbal

The Groningen eierbal has become a recognisable part of Groningen food culture. The snack consists of a boiled egg surrounded by seasoned ragout, breaded and fried. Recipes vary between makers; that variation is part of the tradition.

From post-war thrift to snack-bar tradition

According to the Dutch Centre for Intangible Cultural Heritage, the early history of the eierbal is linked to post-war thrift. Early recipes used ingredients including stale bread. One of the oldest known recipes is associated with A. de Vries, who opened Cafetaria Succes on Carolieweg in Groningen in 1947. Around 1950, many lunchrooms, cafeterias and automats in Groningen served eierballen.

30 March 2017: added to the Inventory

On 30 March 2017, the Groningen eierbal tradition was officially added to the Inventory of Intangible Cultural Heritage in the Netherlands. This is a Dutch heritage inventory and is not the same as a UNESCO list. The official description is available from the Dutch Centre for Intangible Cultural Heritage.

From snack to Groningen cult symbol

The eierbal continued to develop. Snack bars, cafeterias and home cooks often have their own recipe and seasoning. The tradition is therefore not only about the snack itself, but also about making, eating, comparing and passing it on.

The eierbal has also received regional and national media attention over the years. See our Eierbal in the news page.

Eierbal.nl

Eierbal.nl grew from enthusiasm for the Groningen snack into an online store for eierballen, merchandise, regional products and gifts. Our aim is to introduce the eierbal to a wider audience without losing its Groningen character.

New to the snack? Read what an eierbal is. Want to try one? Browse our Groningen eierballen or read our frequently asked questions.