Skåne-style äggakaka with fried pork
Skåne-style savory egg cake cooked on both sides in a frying pan and served with browned salted pork and chives.
Preparation: 15 min · Cooking: 25 min · Total: 40 min · 4 servings
Ingredients
- 7 pc eggs — seven whole eggs; egg allergen
- 150 g wheat flour — wheat/gluten allergen
- 600 ml pasteurized milk — milk allergen; keep chilled
- 400 g salted cured pork belly — thinly sliced; contains pork; fry fully
- 20 g fresh chives — washed and chopped; garnish
Instructions
Measure and prepare the pan
Measure 7 eggs, 150 g wheat flour, 600 ml pasteurized milk, 400 g salted cured pork belly and 20 g fresh chives. Keep pork, eggs and milk refrigerated until needed. Use a 28 cm nonstick frying pan and a large flat plate for turning.
Fry the salted pork
Cut any tough rind from the pork and slice it thinly. Fry the pork in the dry pan over medium heat for about 8–10 minutes until browned and cooked through. Move it to a clean plate and keep warm; reserve about 1 tablespoon rendered fat in the pan for the egg cake.
Whisk the egg batter
Whisk the flour with half the milk until smooth. Whisk in the remaining milk and all seven eggs to make an even batter. Wash and chop the chives, keeping them for garnish. Wash hands and utensils after handling raw egg or pork.
Cook and turn the egg cake
Heat the reserved pork fat in the pan over medium-low heat and pour in the batter. As it begins to set, draw a spatula through it so uncooked batter runs onto the pan; then leave it to form a single cake. Cook about 8–10 minutes until mostly set, slide onto the flat plate, invert back into the pan and cook the other side about 4–5 minutes until set throughout. Lower heat if the bottom browns too fast.
Cook and turn the egg cake: 900 seconds
Top and portion
Slide the cooked egg cake onto a serving platter. Arrange all the fried pork on top and scatter the chopped chives over it. Cut into four portions.
Check center and allergens
Check that the center has no liquid egg and reaches at least 71°C if measured with a food thermometer; pork should be browned and cooked through. If not set, return to the pan briefly. Contains egg, wheat/gluten and milk, plus pork.
No liquid egg; center at least 71°C if measured; pork fully fried.
Serve and store safely
Serve warm. Cool leftovers promptly and refrigerate covered at 4°C or colder within 2 hours for up to 3 days. Reheat portions until steaming hot throughout.
Tips
- Turn the nearly set cake with a large flat plate; keep the heat moderate so the center sets before the base burns.
Common mistakes
- Do not treat this as an oven pancake: Skåne-style äggakaka is turned and finished in a frying pan.
Substitutions
- Omit the pork for a meat-free egg cake and use suitable cooking fat; without pork it is a variation, not this traditional serving.
Storage
Cool promptly; refrigerate covered at 4°C or colder within 2 hours for up to 3 days.
Reheating
Reheat egg-cake portions and pork until steaming hot throughout; do not leave warm at room temperature.
About this recipe
Skånsk äggakaka is a thick pan-cooked egg cake from Skåne in southern Sweden, traditionally served with fried salted pork and often lingonberries. This listed-ingredient version finishes with chives; no berries are included.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.