No, it is not a Scottish Egg
They have something in common, maybe even something historical.
The 'Aaierbaal'
It is called that in the Groninger version of the Neder-Saxonian language. It means 'Eggball'. Like Scottish Highlander Coos are just called Highlander Coos (EN: Cows) in Schotland. The 'Groninger Eggball' {NS: Aaierbaal} was quite unknown in the rest of Nederland. Only the Northerners knew about this lovely deep-fried snack. But with the arrival of the internet the word spread and the 'Aaierbaal oet Grunn' became worldfamous. You never tasted it? Where have you been hiding all this time...!?
The real taste secret is in the seasoning of the Roux, or Ragout. Most chefs make the Roux a day up front, as it is best. It has to be firm, yet not too 'dry'. Just use your basic Roux recipy. Some use plain water in their Ragout, others use vegetable broth or chicken broth instead. Season the Roux a bit spicey though. Curry spices give a great taste, at least I prefer the 'Aaierbaal' that way. (There are many recipies for making a firm Roux, just use your own favorite one, or find a recipy on the internet.)
Cool da Roux
Let it cool down and put it in the fridge for 24 hours. It will handle way better after that. You need cooked eggs too, of course. Not overcooked, you know rockhard, with dark greenish egg yolk on the rimm, but a wee bit softer than that. These cooled and peeled (duh) eggs are put in a layer of Roux/ Ragout. Not too thick, otherwise the deep-fry will not reach the inner core. About a centimeter, a bit less than half an inch, should do.
The crispy outside
Bread-crumbs are rolled all over onto the outside, with the help of raw-egg that is put on the eggball first. Repeat this proces, first raw-egg, then bread-crumbs. And now all you have to do is deep-fry them for about 4 minutes at about 180 degrees Celcius, or 356 Fahrenheit. By then they should have a soft brown color. Ready to be eaten, with a sauce, with a meal, or just as a snack. Consume within 3 to 4 days.
That's it
You could come to the province of Grunn (NL: Groningen) and get yourself some genuine 'Aaierbaal'. Or we could do a 'greet n meet' at my hometown Winschoten in beautifull Oldambt and I'll take you to the best 'Aaierbaal' makers in town. And maybe you are an adventurous chef who wants to try to make it yourself. Either way you will probably enjoy this genuine product of Groningen {NS: Grunn}.
And I'll leave you with some shots of a vegetarian curry version of the 'Aaierbaal'. Let me know if you made your own version and spread the word. There can be only one, the Aaierbaal oet Grunn!
Have a great one!
The 'Aaierbaal oet Grunn'
This 'Groninger Eggball' promotion is published on multiple blockchain based Social Media Platforms.