Dish

Æggekage

Danish egg dish with bacon and onions

Æggekage is made by whisking together eggs, milk, and flour to create a batter, which is then poured into a hot pan and cooked until golden brown. The dish is typically served hot and garnished with chopped parsley or chives.

European cuisine› Northern European cuisine› Nordic cuisines› Danish cuisine

Egg Dish

Origins and history

Æggekage originated in Denmark and is a popular dish throughout the country. It is often served in cafes and restaurants as a breakfast or brunch dish.

Dietary considerations

Can be made gluten-free by using gluten-free flour

Variations

Variations of Æggekage include adding chopped ham or bacon to the dish for extra flavor and protein. Some recipes also call for adding chopped onions or garlic to the batter for added flavor.

Presentation and garnishing

Æggekage can be presented on a plate, with the edges slightly curled up and the center slightly sunken. It can be garnished with chopped parsley or chives for added color and flavor.

Tips & Tricks

To make the perfect Æggekage, be sure to use high-quality ingredients, including fresh eggs, milk, and flour. Be sure to whisk the batter well to create a smooth and creamy texture. When cooking the Æggekage, be sure to watch it carefully to prevent burning.

Side-dishes

Æggekage can be served with a side of sautéed mushrooms or grilled tomatoes for added flavor and nutrition. It can also be served with a side of bacon or sausage for added protein.

Drink pairings

Æggekage pairs well with a light and refreshing white wine, such as a Sauvignon Blanc or Pinot Grigio. It can also be served with a cold glass of milk or a hot cup of tea or coffee.