🍽️ DINNER
Skånsk Äggakaka (Scanian Egg Cake with Fried Pork)
A thick, soft pan-set egg cake from Skåne, flipped golden on both sides and topped with crisp fried salt pork and sugared raw lingonberries.
Swedish · medium · serves 4
prep 15 min · cook 30 min
~765 cal · 52g protein · 56g carbs · 36g fat · 1g fiber · 27g sugars · 15g sat fat (estimated, per serving)
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Äggakaka, egg cake, is the landskapsrätt, the official regional dish, of Skåne, Sweden's southernmost province. It sits somewhere between an omelette and an oven pancake: a batter of eggs, milk and a little flour cooked slowly in a wide pan until it sets into a thick, creamy-centred cake, then turned over to brown the other side.
It was farm food. Farm workers in Skåne could wrap a wedge and take it out into the fields, and a cook could feed a crowd from a few hens and the milk churn. The pork, salted and often lightly smoked belly called fläsk, is fried separately until crisp and laid on top with its hot fat rather than cooked into the batter, so both keep their character.
The finishing touch is rårörda lingon, lingonberries simply stirred with sugar until it dissolves, whose sharpness cuts the richness of the eggs and pork. A crisp cabbage or carrot salad is the usual side.
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Make it yours
✓ Naturally nut-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 4
- 500 g lightly salted or smoked pork belly (sidfläsk), rind removed, in 5 mm slices
- 6 eggs
- 150 g plain flour
- 600 ml whole milk
- 1/2 tsp salt
- 2 tbsp butter, for the pan
- 250 g lingonberries, fresh or frozen and thawed
- 75 g sugar (for the lingonberries)
Instructions
- 1Stir the lingonberries with the sugar and leave them, stirring now and then, until the sugar dissolves (rårörda lingon). Keep cool.
- 2Fry the pork slices in a dry frying pan over medium heat, turning, for 10 to 12 minutes until crisp and golden. Lift out and keep warm; save the fat.
- 3Whisk the flour, salt and half the milk to a smooth paste, then whisk in the rest of the milk and the eggs. Stir in a tablespoon of the pork fat.
- 4Melt the butter in a large (26 to 28 cm) heavy frying pan over medium heat, pour in the batter and turn the heat to medium-low. Cook 12 to 15 minutes, gently lifting and folding the set edges towards the middle a few times, until the cake is set almost to the top.✎ Chef’s noteLow, patient heat is the whole trick; hurry it and the bottom burns before the middle sets.
- 5Slide the cake onto a plate or pan lid, invert it back into the pan and cook the second side 3 to 4 minutes until golden.
- 6Serve in wedges straight from the pan, topped with the crisp pork and a spoonful of lingonberries, with a crisp cabbage or carrot salad.
Skåne regional dish (landskapsrätt), farmhouse tradition.
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🌏 While it simmers, know your destination
📍
Skåne. Two Scanian set pieces. Aggakaka is a thick baked egg cake eaten with fried pork and lingonberry, and spettekaka is a hollow cone built up by trickling egg and sugar batter onto a spit turning over a fire; it came north from Denmark and is mentioned in writing as early as 1642.
🗺️
Sweden. Do not call kottbullar ancient. In 2018 Sweden's own official account announced that the meatballs came from a recipe Charles the Twelfth brought back from Turkey in the early eighteenth century, which started a public row and is disputed by food historians, so the story is worth telling only as a story.
🌍
Europe. European cooking is built on the land and the seasons, wheat, butter, and cured pork in the north; olive oil, tomatoes, and seafood around the Mediterranean; preserved vegetables and hearty stews through long winters. Centuries of peasant tradition, guild craft, and royal courts refined techniques from French mother sauces to Italian fresh pasta and Central European baking. Regional identity runs remarkably deep, with a single dish often changing from one valley to the next.
The story behind this dish is up top, worth a read while the pot works.
More from Sweden
Köttbullar (Swedish Meatballs)Small allspice-scented meatballs in cream gravy with potatoes and lingonberries, Sweden’s definitive comfort plate.
HavregrötWarm oat porridge topped with lingonberry or blueberry and a splash of cold milk.
RäksmörgåsA lavish open sandwich piled high with cold peeled shrimp, egg, and dill mayonnaise, a Swedish lunch indulgence.
Browse all Sweden recipes →
Good to know
You’ll need: Skillet or frying pan, Blender, Whisk.
Storing it: Best assembled just before serving. Prep the components ahead and dress at the last moment so it stays crisp.
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Frequently asked questions
What is Skånsk Äggakaka (Scanian Egg Cake with Fried Pork)?
A thick, soft pan-set egg cake from Skåne, flipped golden on both sides and topped with crisp fried salt pork and sugared raw lingonberries.
Where does Skånsk Äggakaka (Scanian Egg Cake with Fried Pork) come from?
Skånsk Äggakaka (Scanian Egg Cake with Fried Pork) is a Swedish dish from Skåne, Sweden.
Can Skånsk Äggakaka (Scanian Egg Cake with Fried Pork) be made vegan, gluten-free, or dairy-free?
This Skånsk Äggakaka (Scanian Egg Cake with Fried Pork) recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions. Treat the substitutions as a starting guide rather than a guarantee, and see the allergen note below.
Is Skånsk Äggakaka (Scanian Egg Cake with Fried Pork) safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we still count coconut as a tree nut to be cautious, although the FDA stopped listing it as one in 2025), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Skånsk Äggakaka (Scanian Egg Cake with Fried Pork) take to make?
About 45 minutes total (15 minutes prep, 30 minutes cooking), serving 4.
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