Eyerlandtsche Struyf VVV Texel Fotograaf Annette van Ruitenburg

Recipe: Eÿerlandtsche Struyf

An authentic Texel recipe: Eÿerlandtsche Struyf, a.k.a Omelette de Terre des Oeufs. Its main ingredients are Texel sheep cheese, eggs, rusks, beans and Alexanders.

This recipe comes from a book by Texel resident’s Lodewijk Dros, 'Eiland in de nevel'. According to Dros, this is what Pieter Kikkert, the first hiker on Texel, ate in 1791.

For 4 to 6 servings, you will need

100 grams dried faba beans or pinto beans (or combine the two)
25 grams Alexanders or celery
25 grams crow garlic, onion grass
50 grams Texel sheep cheese
6 eggs
1.5 decilitre milk
Half teaspoon salt
4 rusks, crumbled
25 grams butter

To make the dish:

Soak the beans in water for 12 hours, drain and boil for 60 minutes in water without salt. Drain the beans, allow to cool and chop finely.

Rinse the Alexanders and crow garlic and chop them finely. Then grate the sheep’s cheese. Separate the eggs, whisk the yolks lightly with the milk and add the salt. Whisk the egg whites in a separate, fat-free bowl and set to one side. Stir the Alexanders, crow garlic, sheep’s cheese and the beans, then finally the rusks into the yolk mixture. Carefully stir in the egg whites. Melt the butter in a pan and pour the egg mixture in. Fry gently on low heat.

When the bottom starts to solidify, carefully fold the omelette in half. Allow to cook for one more minute and serve the “struif”.

It’s even better if you pour the mixture into an oven dish and bake the “struif” at 150˚C for three quarters of an hour.


Thanks to Annette van Ruitenburg, author of the cookbook 'De Smaak van Texel'.

Tip: You can trace Pieter Kikkert’s footsteps if you follow this special hiking route across the island (route only in dutch).

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