Sunday, April 5, 2009

Aeggekage is Perfect

I love breakfast, and I especially love baking for breakfast. I was in search of new and interesting egg recipes when I came across this gem... Danish Aeggekage. I'm assuming that translates to Egg Cake. I was pronouncing it aggle-kak-en-kugel. *That's not correct, weirdly enough. It tastes like a thick crepe in the middle (I love crepes) and the puffy edges taste like popovers. Delicious.

So I've made this a fair number of times over the past few months... I'm trying to perfect it for my situation. It's originally meant to be quite large, containing 8 or 10 eggs... but I made my first few with 6 eggs and have since downsized to a 4 aegge kage. It is really filling and I would have it left over for days if I stuck with the large size. It tastes fine if you heat it in the microwave (and will puff up if it wasn't baked long enough)... but fresh out of the oven all buttery and hot its just ambrosial.

The original recipe I started with was here on This is what I have settled on for the moment:

Preheat your oven to 500 degrees F.
In a big bowl, combine:
4 eggs
1 cup milk (or 3/4 milk and 1/4 cream)
1 cup flour

1/2 cup sugar (use 1 teaspoon if you want this savory / use a full cup if you want it like a sweet crepe)
1 teaspoon salt

Whisk the batter together until the lumps are gone and its airy. Supposedly you are supposed to let it rest for half an hour, but pffft.

Grab half a stick of butter (or more if you want bigger pools of golden deliciousness on the top) and put it in a 9x9 glass baking dish, or a 9x13 baking disk, or any random container you want to use... I'm trying a cookie sheet next. Anyway, put the butter in the dish and pop it in the oven until the butter is just melted. Take it out and coat every speck of the dish with the melted butter, all the way up the sides. I find it easier to take a piece of cold butter and rub it along the sides to ensure they're covered.

This is from a 9x9 pan, I think it ends up puffing higher and being more airy than the larger pan, or maybe it was because I put a whole cup of sugar in this one by accident (came out yummy though!):

Next, pour the batter over the hot butter. It'll start to pool up on the edges. Then pop it in the oven (make sure it's not close to the top because it puffs). I found I needed to leave it in 18-20 minutes for maximum 'rise'.

Keep checking it though, it'll keep puffing up but you probably want to take it out before it gets too brown on the top, unless you like crispies.

After that, let it cool a little (or just rip it off immediately and burn yourself like I do) and serve it up with whipped cream or fresh berries and lemon juice or cashew chicken... it's tasty with everything.


K J B said...

That is one of my FAV breakfasts to make too. And I still make the full batch because I love to snack on it all day, evening, night, next morning {if there is any left}. It is SO good. And you are so right, it can be topped with anything, or nothing and be delicious.

Bobosaurus Wranlger said...

Hee hee, I'm glad I'm not the only one who sits there and snacks on it all day! Every time I walk by I'm like... just one more little sliver! :)

Tavus said...

yummm, that looks good. I def. want to try this one! I'll let ya know how it turns out :)

reve82 said...

Egg - a - k - yeah --> it would probably sound like this (a, k pronounced like in an alphabet):) Velbekomme!


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