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.

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.