Want to make Scania’s Egg Cake? It’s actually not as difficult as you think and it turns out very tasty with this recipe.
To be successful with omelets, there are a few things to keep in mind, so read “How to avoid burnt omelets” before starting the recipe!
Below in the post, you will find my favorite recipe from Scania’s Egg Cake + step-by-step pictures with instructions.
This is how you avoid burnt omelettes
One of the biggest reasons an omelette burns is if you leave it on the stove for too long.
To keep it from burning, you need to stir and move the spatula in the bottom of the frying pan back and forth periodically until it stops dripping.
When the scrambled eggs become creamier and firmer, reduce the heat on the plate and let it stand for a few minutes to get a nice surface. Remember to shake the pan regularly so that the egg cake moves and does not stick.
The first time I made an egg cake it burned and when I turned it upside down. The whole top was burnt on the pan and looked like the picture below when I flipped it over.
I saved the cake by scraping off the burning of the pan. Melted a dollop of butter and baked the egg cake again for a few minutes until it got a nice surface, then I did the rest of the steps of this recipe.
Although it wasn’t perfect, it was great, which is the most important thing!
What can you serve with Scania’s Egg Cake?
Scania’s Egg Cake can be served with pork or bacon and with lingonberry jam or raw mixed lingonberries. The pork is placed on top of the omelet before putting it in the oven and the lingonberries are served side by side on a plate.
A glass of milk also goes well with Scania’s Egg Cake!
preparation:
30 minutes
preparation:
30 minutes
total time:
1 hour
A delicious and simple recipe for Scania’s Egg Cake, which takes about an hour to prepare at home.
The instructions make about 4-6 servings. Serve with fried pork and raw lingonberries.
Instructions
- Heat the oven to 250 degrees. set
- Crack the eggs into a large bowl. Mix salt, granulated sugar, white pepper and a little wheat flour.
- Pour in the milk (one piece at a time) and beat until smooth, preferably with an electric mixer.
- Fry the pork or bacon in a large, ovenproof frying pan. Fry until the pork/bacon starts to get a little color.
- Put the raft on the frying pan and add 50 grams of butter. Bring to a boil over medium heat.
- Pour the egg batter into the frying pan.
- Stir occasionally with a spatula. Drag a spatula to the bottom of the pan to remove any large pieces. Continue mixing this way until it becomes sticky.
- Reduce the heat on the plate and let the egg cakes rise to the surface. Stir the frying pan at regular intervals so that it does not burn to the bottom.
- When it’s browned, put a large plate or pot lid on top of the frying pan (preferably with a little cold water on top) and quickly turn the frying pan upside down so that the egg cake ends up on top of the lid.
- Melt a tablespoon of butter in a frying pan. Take the egg cake out of the lid and put it on the frying pan and bake for another 2-3 minutes.
- Place the pork/bacon in the center of the cake.
- Place the frying pan in the oven and bake for 5-6 minutes until the bacon/pork is crispy.
1. Crack the eggs in a large bowl.
2. Mix salt, sugar, white pepper and flour. Then add the milk gradually and mix into a smooth dough. Beat with an electric mixer to remove lumps.
3. Fry pork or bacon. Save the fleet
4. Add 50 grams of butter. Raise the heat on the plate to medium/high.
5. Pour in the egg batter.
6. Stir at regular intervals and drag the spatula towards the bottom of the pot to remove any large lumps. Mix until the egg cake becomes creamier and firmer in texture.
Reduce the heat on the plate and let the egg cakes become smooth on the surface and in color. Stir the pan at regular intervals so that the egg cake does not burn to the bottom.
7. Turn the egg cake over using the lid, preferably pour cold water over it so that it slides easily. Remove the cake from the lid and let the gold side slide back into the pan. Bake for 2-3 minutes.
8. Top with pork or bacon.
9. Put the frying pan in the oven and bake for 5-6 minutes until the pork/bacon is crispy.
10. Remove and serve immediately. Preferably with raw mixed lingonberry or lingonberry jam and a glass of cold milk.
More information about Scania’s Egg Cake
Egg cake is Scania’s traditional dish that resembles and somewhat resembles the most well-known baked pancakes.
The dish is made from a pancake-like batter to which you add extra eggs and milk for a really creamy texture.
The cake is usually served with fried pork and fried lingonberries, but you can also serve it with bacon.
Before lingonberries and lingonberry jam were available in Scania, people usually ate Scania omelettes with applesauce or apple wedges fried in butter – which is also good!
Egg cakes are usually fried in pork fat and a little butter, which gives the cake a particularly nice taste. You can also skim off the fat and just fry in butter if you prefer.
How long does Scania’s Egg Cake last?
The egg cake is always eaten immediately, but it is also good to heat it up and eat it the next day.
If you have leftovers from dinner, store the eggnog in an airtight container and eat it within 2-3 days.
Have you tried my recipe? Please leave a comment!