Spanish-Inspired Egg Ball Wins Groningen’s Tastiest Snack Competition
From chorizo and salmon to cloves and cream cheese—Groningen’s first official egg ball competition brought culinary creativity and fierce frying to the Makro food court.
A golden crust, a warm egg, and a surprising twist: that was the winning formula at Groningen’s inaugural egg ball competition, held on Friday at the Makro. Thirteen passionate home chefs and snack innovators went head-to-head, each presenting their own version of the city’s iconic ‘eierbal’—a regional delicacy combining a boiled egg and savoury ragout in a crispy shell.
From Classic to Wildly Creative
Organised by chef Dennis Nolle of Dennis Cooking Place, the competition was inspired by the many students and hobby chefs who claimed to make the best egg ball during his workshops. “So many people told me they had the ultimate recipe,” Nolle said. “I thought, let’s put it to the test.”
Participants prepared ten of their signature balls in advance and fried them live at the venue while answering questions about their process and inspiration. The audience and jury alike were invited to taste the entries, which included everything from a fiery “Surinamese Knalbal” with Madame Jeanette pepper to a refined salmon-and-cream cheese version.
Jury Looks for Bold Moves and Crispy Perfection
The panel of judges included Corriët van der Zee (Uildriks BV), Marco Agema (formerly of Friet van Piet), and Arjen Visscher (Aaierbal.nl). While creativity was key, the jury also weighed texture, temperature, taste, size, and appearance. “You can go traditional,” said judge Marco Agema, “but if you do, it better be perfect. We like when people dare to be different.”
That strategy paid off for Rosieta Knap-Middel, whose Spanish-style egg ball with chorizo claimed first prize. Her creation stood out for its bold flavour, balanced seasoning, warm yolk, and flawless crust. “It was firm, crispy, and just the right size,” the jury concluded.
A Local Favourite Reimagined
The egg ball holds a special place in Groningen’s culinary history. Often found in snack bars but rarely elevated to fine craft, this competition showed just how versatile the simple dish can be. From campsite classics like those of Cherita Meijer—who has been refining her recipe for over a decade—to innovative new entries like Nico Struiksma’s mustard-salmon version, the event was a celebration of regional pride and kitchen creativity.
“There are two camps,” Struiksma noted. “Some people think you shouldn’t mess with tradition. Others see the egg ball as a canvas for experimentation.”
With the enthusiasm on display and growing public interest, organiser Dennis Nolle hinted this may just be the beginning. “People love this snack,” he said. “Now we’ve seen what’s possible when you let them run wild.”