Äggröra

The old-fashioned way, not far from the southern Swedish classic dish, äggakaka. 

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  Äggakaka - "Egg cake" classic dish from southern Sweden, not far from the äggröra recipe

• 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.

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  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.

• 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.