Mrs Eggeling’s Recipe


  • 500g whitebait
  • 3 eggs (2 eggs for 250 g)
  • ¼ teaspoon salt
  • Shake of black pepper


  1. Using two bowls, separate yolks from whites, putting yolks in bowl with the bait and other ingredients and mix well.
  2. Using second bowl for whites, beat until firm or stiff and fold into the bait.
  3. Cook in a moderate or hot pan with 1cm of butter.

For best results:

  • Don’t use more than half of bait as it takes too long to cook.
  • The egg whites flatten.
  • Frozen bait.
  • Don’t drain off liquid, just add handful of flour into bait and mix well before folding in whites.
  • If short on bait, add extra egg.