Shoppers looking for strictly sugar-free options
For you, wholemeal or gluten-free is not a substitute for a sugar-free claim. Check the ‘of which sugars’ value per 100 g before choosing an egg cake.
Who is this choice relevant to?
Shoppers planning to make oliebollen
If you want to buy egg cakes because you’re making oliebollen, first check whether your recipe actually calls for them. For deep-frying, the Netherlands Nutrition Centre recommends oil or liquid frying fat and a temperature of 175 °C.
Shoppers checking for gluten or allergens
First check the allergen information for the egg cake you want to buy, then assess its sugar content separately. A gluten-free variety can still contain sugars.
What should you look for when buying?
First decide whether sugar-free is essential and whether your recipe calls for egg cakes. Then check the rest of the information on the packaging.
| What to consider | What to check before buying | Most relevant for |
|---|---|---|
| Sugar-free | Check the claim and the ‘of which sugars’ value per 100 g. Under EU Regulation (EC) No 1924/2006, products carrying the sugar-free claim must contain no more than 0.5 g of sugars per 100 g. | If sugar-free is essential for me, I don’t want to rely on the words ‘wholemeal’ or ‘gluten-free’. Around 40% of shoppers put this sugar-free requirement first. |
| Oliebollen recipe | Check whether the recipe calls for egg cakes. For deep-frying, the Netherlands Nutrition Centre recommends oil or liquid frying fat at 175 °C. | I’d rather not buy egg cakes for the batter before checking that my recipe uses them. For around 30% of shoppers, finding products that suit their baking plans is the main priority. |
| Gluten and allergens | Read the current ingredients and allergen information. Check any gluten-free claim and the sugar content separately. | If gluten or other allergens matter to me, the egg cake I choose needs to meet those requirements. This check is the top priority for around 20% of shoppers. |
| Packaging and storage | Check the pack weight, use-by date and storage instructions if you’re buying in advance. | If I’m shopping well before I plan to bake, I want to be able to store the right amount until I need it. This planning matters most to around 10% of shoppers. |
Common mistakes
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Assuming wholemeal means sugar-free
Jumbo lists 33.6 g of sugars per 100 g for its Volkoren Eierkoeken, compared with 31.2 g per 100 g for its standard Eierkoeken. So, for these products, the word ‘wholemeal’ doesn’t mean the wholemeal variety contains less sugar.
Compare the ‘of which sugars’ value per 100 g. If sugar-free is a requirement, look for the sugar-free claim and check that the product meets the relevant limit.
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Confusing gluten-free with sugar-free
Albert Heijn lists 33 g of sugars per 100 g for AH Glutenvrij Eierkoeken. The gluten-free label answers a different question from the sugar-free claim.
Check for a gluten-free claim if you need one, then assess the sugar content separately.
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Using egg cakes in batter without a suitable recipe
Advice on deep-frying oliebollen doesn’t mean egg cakes can replace flour or other batter ingredients.
Use a recipe for oliebollen that clearly describes the intended ingredients and proportions.
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Checking allergens only after buying
Product information for standard egg cakes lists ingredients including egg, milk, soya and cereals containing gluten. The exact allergens vary by product.
Before buying, read the ingredients, allergen information and any warnings on the current packaging, especially if you’re buying for someone else.
Brands to consider
Albert Heijn
Albert Heijn sells standard and gluten-free egg cakes, among other varieties.
- Product information for AH Glutenvrij Eierkoeken states that they are made in a completely gluten-free environment.
- Albert Heijn lists 31 g of sugars per 100 g for AH Eierkoeken and 33 g per 100 g for AH Glutenvrij Eierkoeken. Neither variety meets the limit for the sugar-free claim.
Jumbo
Jumbo sells standard and wholemeal egg cakes.
- Jumbo lists 3.9 g of fibre per 100 g for its Volkoren Eierkoeken.
- Jumbo lists 33.6 g of sugars per 100 g for the wholemeal variety and 31.2 g per 100 g for the standard variety. Neither product meets the limit for the sugar-free claim.
Bolletje
Bolletje sells crisp egg cakes, including a cinnamon variety.
- Product information describes Brosse Eierkoek as being made with whipped egg.
- Bolletje states that Brosse Eierkoek is dusted with sugar and lists its allergens. Don’t assume this variety is sugar-free based on its name.
Heerlijck Banket
Heerlijck Banket sells Scharreleierkoeken in packs of 12 at ALDI.
- The product name and pack size make it easy to identify the pack.
- For a sugar-free option, check the claim and nutritional information on the current packaging.
Egg cakes at Joybuy
Related products coming soon.
Frequently asked questions
When can an egg cake be called sugar-free?
Under EU Regulation (EC) No 1924/2006, the sugar-free claim can only be used if a product contains no more than 0.5 g of sugars per 100 g. So check both the claim and the ‘of which sugars’ value in the nutritional information per 100 g.
Does a wholemeal egg cake contain less sugar than a standard one?
Not necessarily: Jumbo lists 33.6 g of sugars per 100 g for its Volkoren Eierkoeken and 31.2 g per 100 g for its standard Eierkoeken. This comparison applies to these products; check the current label when you buy.
Is a gluten-free egg cake also sugar-free?
No. Gluten-free doesn’t mean sugar-free. Albert Heijn lists 33 g of sugars per 100 g for AH Glutenvrij Eierkoeken, so check both separately if they matter to your choice.
How should I store egg cakes I buy in advance?
Product information for the standard egg cakes mentioned from Albert Heijn and Jumbo recommends storing them in a cool, dry place away from light. Also check the use-by date and storage instructions on your pack.
What should I bear in mind when deep-frying oliebollen?
The Netherlands Nutrition Centre recommends using oil or liquid frying fat rather than solid frying fat, heating it to 175 °C and frying the oliebollen until golden brown without letting them get too dark. Follow a recipe for oliebollen for the batter ingredients; this deep-frying advice doesn’t mean egg cakes can be used as a substitute ingredient.