Swedish Egg Cake

A traditional Swedish lunch/dinner recipe found in
“Carl Butler’s Cook Book” published i Norwegian
by Cappelen i 1974

Swedish Egg Cake

Nordic cookbook history was written in 1974. That year a bunch of foodie friends published a cookbook that would become one of Scandinavia’s most popular, Carl Butler’s Cookbook. With folded corners, patches of pie dough, tomato and French mustard and an unmistakable scent of herbal spices and garlic it can be found in hundreds of thousands of Swedish, Finnish, Danish and Norwegian homes. The book put for the first time coq au vin, moussaka and paté on our tables.

Carl Butler writes: Mom comes from Småland and father comes from Skåne, so it was no wonder that egg cake was made quite often at home. This recipe I got from Märta in Hult, one of my mothers cousins.

4 servings

4 eggs
1/2 liter [1 pt] milk
1 dl [0,2 pt] flour
4 large slices of lightly smoked or lighty salted pork
salt and pepper
parsley or chives


[1] Warm the milk.

[2] Whisk the eggs together.

[3] Pour the milk into a bowl. Whip in the flour and the eggs. Sprinkle in 1/2 teaspoon of salt and a pinch of pepper.

[4] Heat 1 tablespoon margarine in a deep frying pan. Fry the pork on both sides.

[5] Let the the pork stay in the frying pan and pour in the egg mixture. Move the pan over to very low heat. Put the lid on. After 10 minutes the egg cake is finished. Serve it directly from the pan or vault it onto a serving dish.

[6] Sprinkle with chopped parsley or finely chopped chives.