Best Aeggkage Egg Cake Danish Baked Omelet Recipes

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AEGGKAGE--EGG CAKE (DANISH BAKED OMELET)



Aeggkage--Egg Cake (Danish Baked Omelet) image

Make and share this Aeggkage--Egg Cake (Danish Baked Omelet) recipe from Food.com.

Provided by Chocolatl

Categories     Breakfast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

10 slices bacon, divided
6 eggs
3 tablespoons flour
4 teaspoons snipped chives, divided
salt
pepper
2 cups milk
2 large tomatoes, cut in wedges

Steps:

  • Preheat oven to 375°F.
  • Cut 4 slices of bacon in half.
  • Cut remaining bacon into 2" pieces.
  • Place all bacon in a 10" oven-proof skillet and cook until crisp.
  • Drain on paper towels, shaping the 8 large pieces into curls.
  • Tilt frying pan to coat with fat.
  • Drain excess fat.
  • Line pan with small pieces of bacon.
  • Beat eggs with flour, 3 teaspoons chives, salt and pepper.
  • Beat in milk.
  • Pour over bacon in pan.
  • Place in oven and bake 35-40 minutes, or until golden and set.
  • Top with bacon curls and remaining chives.
  • Serve in wedges, garnished with tomato wedges.

DANISH OMELET



Danish Omelet image

This was a regular Sat night dinner served with good crusty bread. It has a heavier texture than a French omelet, more like a frittata. Good for lunch or Brunch I often use slivered ham steak on top instead of the bacon or the streaky pork - just a bit less fat

Provided by Bergy

Categories     Breakfast

Time 33m

Yield 4-6 serving(s)

Number Of Ingredients 7

12 ounces streaky pork, thinly sliced or 12 ounces bacon, thickly sliced
6 eggs
3 tablespoons flour
3/4 cup milk
salt and pepper
chopped chives
4 medium tomatoes, quartered

Steps:

  • Fry the Pork (bacon) until golden brown (crisp).
  • Remove from fry pan.
  • Pour off half the drippings.
  • Mix flour with the milk until smooth.
  • Add eggs, Salt& Pepper, Beat well.
  • Pour egg mixture into the fry pan.
  • Arrange the pork (bacon) and tomatoes on top of the egg mixture.
  • Cook for about 10 min, lifting the edges to allow egg mixture to run underneath.
  • Cook until the omelette is set but still moist on top.
  • Sprinkle with chives& serve.

DANISH OVEN PANCAKE (AEGGEKAGE)



Danish Oven Pancake (Aeggekage) image

An Aeggekage is a traditional Danish oven pancake, usually served as a buffet item or as a dessert for a family holiday meal. It is a light, cake-like dish that is not too sweet and absolutely delicious with fresh seasonal berries and fresh whipped cream! (Think of it as a sweetened Yorkshire pudding). Just make sure you serve immediately, this pancake does not do well cold nor is it a good leftover. But chances are you won't have any remaining Aeggekage to worry about!

Provided by WOLSELEY

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

8 eggs
2 cups milk
2 teaspoons white sugar
1 ½ teaspoons salt
2 cups all-purpose flour
½ cup butter
2 cups fresh or frozen mixed berries
1 tablespoon fresh lemon juice
confectioners' sugar for dusting
whipped cream, for serving

Steps:

  • Whisk together eggs, milk, sugar, and salt until smooth. Whisk in flour until incorporated, then set mixture aside and let stand for 30 minutes.
  • Preheat oven to 500 degrees F (260 degrees C).
  • Place butter into a 9x13 inch glass baking dish, and place into the preheated oven until it melts, then brush it all over the insides of the hot dish. Pour batter into hot baking dish and bake in preheated oven for 15 minutes.
  • Sprinkle with lemon juice, top with berries, and dust with confectioner's sugar; serve immediately with whipped cream.

Nutrition Facts : Calories 361.4 calories, Carbohydrate 34.2 g, Cholesterol 227.1 mg, Fat 19.8 g, Fiber 1.6 g, Protein 12.2 g, SaturatedFat 10.7 g, Sodium 623.6 mg, Sugar 8.9 g

FLAESKEAEGGEKAGE (DANISH BACON & EGG PANCAKE/OMELET)



Flaeskeaeggekage (Danish Bacon & Egg Pancake/Omelet) image

In Scandanavia, the word pancake is an almost generic term used for crepes, omelets & true pancakes, but mostly for crepes & omelets. The origin of this recipe is my "Classic Scandanavian Cooking" by Nika Hazelton cookbook & the intro suggests using a very tasty & full-flavored bacon for the best result. If I were in the US & making this dish, I'd be using a thick-sliced peppered bacon or good maple-flavored bacon.

Provided by twissis

Categories     Breakfast

Time 20m

Yield 1 Omelet, 2 serving(s)

Number Of Ingredients 6

1/2 lb bacon (Danish or bacon of choice, sliced)
6 eggs
1/2 cup milk (or light cream)
1 tablespoon flour
1/2 teaspoon salt
3 tablespoons chives (fresh, chopped)

Steps:

  • Fry bacon in a med-sized non-stick skillet till crisp. Remove bacon to drain on paper towel. Remove any rendered bacon fat in excess of 3 tablespoons When bacon has cooled, crumble into sml pieces & set aside. (NOTE: I've not had Danish bacon, but it is sold canned, is lean & well-flavored. The recipe says to reserve all bacon fat in the skillet if using Danish bacon, but I amended that to allow for using most US types of bacon.).
  • Beat eggs w/milk, flour, salt & chives. Reheat bacon fat & pour egg mixture into it.
  • When the omelet begins to set, sprinkle the crumbled bacon on the top & lift cooked omelet edges w/a fork so the uncooked portion runs underneath. Cont cooking till the eggs are set & the edges golden brown. Fold the omelet & serve hot, cutting the omelet in half to serve 2 hearty appetites or 3 wedges for less hearty appetites.
  • For a firmer omelet, turn out onto a plate& return the omelet to the skillet, uncooked side down. Brown lightly & serve.
  • NOTE: Not a part of the recipe, but I like cream cheese w/this & add a smear of it to half the omelet b4 I fold it over.

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Aeggkage, also known as egg cake, is a traditional Danish dish that has been enjoyed for centuries. It is a type of baked omelet that is made with eggs, milk or cream, and various ingredients such as ham, cheese, and vegetables. Aeggkage is a versatile dish that can be served for breakfast, lunch, or dinner. It is easy to make and is a great way to use up leftover ingredients.

History

Aeggkage has been a part of Danish cuisine for centuries. The dish has its roots in rural Denmark, where it was often made with the ingredients that were readily available on the farm. Aeggkage was a popular dish among farmers and their families because it was easy to make and provided a hearty and nutritious meal. Today, aeggkage is still enjoyed throughout Denmark and is a staple of Danish cuisine.

Ingredients

The ingredients for aeggkage can vary depending on personal preference and availability. The basic ingredients include eggs, milk or cream, and butter. Additional ingredients such as ham, cheese, vegetables, and herbs can be added to enhance the flavor of the dish. Some recipes may include flour or breadcrumbs to help thicken the mixture.

Preparation

To prepare aeggkage, the eggs, milk or cream, and any additional ingredients are whisked together in a bowl until well combined. The mixture is then poured into a greased baking dish and baked in the oven until the eggs are set and the top is golden brown. Aeggkage can be served hot or cold and can be sliced into squares or wedges.

Variations

There are many variations of aeggkage, each with its own unique flavor and texture. Some popular variations include:
Ham and Cheese Aeggkage:
This version of aeggkage includes diced ham and grated cheese. The ham and cheese are added to the egg mixture before baking.
Vegetable Aeggkage:
This variation of aeggkage includes a variety of vegetables such as onions, peppers, and mushrooms. The vegetables are sautéed in butter before being added to the egg mixture.
Smoked Salmon Aeggkage:
This version of aeggkage includes smoked salmon and dill. The salmon is flaked and added to the egg mixture along with chopped dill.

Serving Suggestions

Aeggkage can be served for breakfast, lunch, or dinner. It is often served with a side salad or bread. Aeggkage can also be served as an appetizer or snack. It is a versatile dish that can be enjoyed hot or cold.

Conclusion

Aeggkage is a traditional Danish dish that has been enjoyed for centuries. It is a type of baked omelet that is made with eggs, milk or cream, and various ingredients such as ham, cheese, and vegetables. Aeggkage is easy to make and is a great way to use up leftover ingredients. It is a versatile dish that can be served for breakfast, lunch, or dinner. Aeggkage is a delicious and nutritious meal that can be enjoyed by the whole family.
Egg cakes, also known as omelets, have been a popular breakfast and brunch dish for centuries. Today, there are a variety of ways to prepare egg cakes, including baked omelets and Danish egg cakes. These dishes are not only delicious but also offer a great source of protein and other essential nutrients. If you are planning on making an egg cake at home, here are a few valuable tips that can help you to create a mouth-watering dish.

Tips for preparing the perfect egg cake:

1. Use fresh eggs:
Using fresh eggs is crucial when preparing an egg cake recipe. Fresh eggs have a better taste and texture and will give you a better result. If you are unsure whether your eggs are fresh, you can perform the float test. Fill a bowl with water and place the egg in it. If the egg sinks to the bottom, it is fresh. If it floats to the top, it is not fresh and should not be used.
2. Beat the eggs well:
To make a fluffy and light egg cake, you need to beat the eggs well. Beat the eggs quickly and vigorously with a whisk or fork until they are foamy and all the whites and yolks are well blended. This will add air to the mixture, which will help the egg cake to rise and become light and fluffy.
3. Add milk or cream:
Adding milk or cream to the egg mixture is a great way to make the egg cake more velvety and creamy. The milk or cream will help to add moisture to the eggs and will make them less dense. However, be careful not to add too much, as this can result in a runny egg cake.
4. Add seasoning:
Seasoning is a crucial part of any egg cake recipe. You can add salt and pepper to the mixture, but feel free to be creative, and try adding other spices and herbs. Some popular choices include chives, parsley, and thyme.
5. Use the right pan:
The type of pan you use to prepare your egg cake is essential. A non-stick pan is ideal for making egg cakes as it ensures that the eggs do not stick to the bottom of the pan. It is also recommended to use a pan with a lid if you are making a baked omelet recipe.
6. Preheat your oven:
If you are making a baked omelet recipe, it is essential to preheat your oven to the correct temperature. This will ensure that the omelet is cooked evenly and to perfection. Always check the recipe for the correct heating instructions.
7. Overcooking can ruin an egg cake:
Overcooking your egg cake can result in a dry and rubbery texture. Always keep a close eye on the dish and remove it from the heat when the center is just set. The residual heat will continue to cook the egg cake after you remove it from the heat.
8. Garnish and serve:
Once the egg cake is cooked, it is time to garnish and serve. You can add some fresh herbs or chopped vegetables like tomatoes, spinach, or mushrooms. You can also top it with cheese or sour cream for some extra flavor.

Conclusion:

Preparing an egg cake can be a quick and easy way to enjoy a nutritious and delicious meal. Whether you are making a baked omelet or a Danish egg cake, these tips can help you to create a perfect dish. Remember to use fresh eggs, beat them well, add seasoning, use the right pan, preheat the oven, and garnish with fresh vegetables to make a mouth-watering egg cake. Follow these valuable tips, and you will surely impress your family and friends with your cooking skills.

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