We've received many questions about the äggröra that was mentioned in a story about Swedish American Christmas in issue 20. The recipe below, courtesy of Jessica Lidh's family, is remarkably similar to the Skåne traditional dish äggakaka.


Äggröra

Serves 4

8 strips bacon
2 eggs, beaten (I use more, maybe 4)
2 tbsp flour
¼ tsp salt
dash pepper
2 cups milk (whole)

Fry bacon and keep warm. Pour off all but 1 tablespoon fat.
Add flour and seasoning to eggs. Stir in milk.
Add to bacon fat and cook slowly, stirring constantly until thickened. Serve at once, with bacon.

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As for äggakaka, here's the most basic recipe around:
1½ cups whole milk
½ cup all-purpose flour
½ tsp salt
5 eggs
1 tbsp butter

Whisk half the milk with the flour and salt. Add the rest of the milk and eggs and beat until smooth. Fry the butter in a frying pan and pour in the egg mixture. Lower the heat and cook over medium heat until the mixture has set. Stir gently into the batter a few times. Turn out and invert the cake onto a plate or lid. Let it slide down into the pan again and cook for a few minutes on the other side until browned.

Serve egg cake with fried pork belly or bacon, lingonberries and shredded cabbage.