Food in the Skåne Region
Ingrid's Egg Cake
Äggakaka is a traditional dish from Skåne that is somewhat similar to kolbulle or ugnspannkaka, and is served with fried pork and lingonberries.
Äggakaga is a true Skåne home-cooking classic! There’s a wide variety of it, though—every Skåne village worth its salt has its own version. Here’s the recipe for Smygehuk personality Ingrid Johansson’s äggakaga with pork and lingonberries. She’s even cooked it on TV alongside Per Moberg, who then ended up taking a nap on her kitchen sofa!
Ingredients (serves 4)
5 dl milk
5 eggs
2 dl flour
1 tsp salt
Cured pork
Lingonberry jam
HERE'S HOW TO DO IT
Fry the pork and use the fat to add extra flavor to the omelet. Remove the pork from the skillet and keep it warm.
Mix the flour, eggs, milk, and salt, and pour the batter into the hot skillet. Stir until the mixture has set.
Flip the omelet and cook for about 5 more minutes.
About Ingrid
Ingrid Johansson is said to have baked over 50,000 egg cakes! It all started 30 years ago when she was asked to bake an egg cake for a food event in Smygehuk.
“Traditions are so important; the foundation of all cooking lies in the old recipes, and everyone loves egg pancakes,” she says, “both children and adults. The kids love them—they’re kind of like pancakes— and they think the salty pork is delicious. Many in the older generation have a keen interest in egg pancakes; there’s a lot of nostalgia and many memories associated with the dish.”
She herself learned how to make egg cake from her grandmother, and most people of the older generation knew how to make it.
“There were often many people gathered around the table, and the egg cake is hearty and filling for the hard-working farmhands.”
In the old days, hens didn’t lay eggs in the winter, so the egg cake was a festive dish served at celebrations. Once eggs became available year-round, it earned the nickname “a housewife’s lifesaver”—you could always whip up an egg cake when unexpected guests dropped by! Eggs, flour, milk, and pork were always on hand in the pantry.
“Baking—that’s what it’s called; it’s baked, not roasted. That’s what it’s always been called. Yet another important piece of knowledge to pass on to the younger generation.”