Eierkoeken (Dutch egg cakes)

A popular Dutch treat for breakfast or snack. The ammonium bicarbonate (NH4HCO3), acts as the leavening agent which releases carbondioxide (H2O+CO2+NH3). Unlike baking powder or soda, it does not leave an alkaline taste. It however leaves an ammoniacal flavor in moisture baked goods. To reduce this smell, let off-gas for about an hour.

Author:Robèrt van Beckhoven
Prep time: 12:00
Cook time: 0:30


100 g eggs, as fresh as possible
200 g white sugar, ideally "basterdsuiker"
50 g milk
300 g unbleached flower
10 g ammonium bicarbonaat, often sold as ammonium carbonate


  1. In a standing mixer on low speed, mix the eggs, sugar and milk for about 10 minutes. Add the milk last.
  2. Sieve the flour and the ammonium bicarbonate. At low speed, mix briefly through the egg mixture.
  3. Cover the bowl with plastic wrap and let the batter sit at room temperature overnight. This is important for the absorption of the ammonium.
  4. The next day, preheat the oven to 445 ⁰F / 230 ⁰C.
  5. Slightly dilute the batter with a bit of water. Spoon the batter on the baking tray.
  6. Bake the egg cakes in the oven for about 8 minutes. Remove the egg cakes immediately after baking and let them cool down. Serve with butter and granulated sugar.