Danish Æggekage (Fluffy Baked Egg Pancake with Bacon)

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Danish Æggekage is a real, traditional Danish dish, known as Fluffy Baked Egg Pancake with Bacon. A thick, fluffy skillet egg pancake studded with chives, topped with crispy bacon and served with dark rye bread.\n\nÆggekage is a traditional Danish farmhouse dish, historically a filling way to use fresh eggs from home chicken coops, still commonly served as a hearty weekend breakfast or light dinner across Denmark.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Danish home cooking, not 검색어에 대한 일반적인 대체물입니다.

재료

서브 4

• 8계란
• 100 ml전유
• 2 tbsp만능 밀가루
• 1 tsp좋은 바다 소금
• 0.25 tsp후추
• 2 tbspchopped fresh chives
• 3 tbsp버터
• 200 g베이컨(슬라이스)
• 4 slicesdark rye bread(봉사하다)

조리법

1. 1

   Fry the bacon

   Fry the bacon slices in a skillet until crisp; set aside and reserve the fat in the pan.

2. 2

   Whisk the batter

   Whisk eggs, milk, flour, salt and pepper together until smooth, then stir in chives.

3. 3

   팬을 가열하세요

   Melt butter in the same skillet used for the bacon, swirling to coat.

4. 4

   Cook the pancake

   Pour in the egg mixture and cook over low heat, covered, for 10 to 12 minutes, until mostly set but still slightly soft in the center.

5. 5

   마침

   Uncover and cook for another 2 minutes to set the top fully, or briefly place under a broiler.

6. 6

   서브하다

   Top with the crispy bacon, slice into wedges, and serve immediately with dark rye bread.

변형

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  エkusutora renku verezetto ishin ハムラ ドランミshu ドミネ ウー ヤ ドランミshu イェshiru ソガn エkurein。

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저장

남은 음식은 밀폐 용기에 담아 최대 3일 동안 냉장 보관하세요. 쿡탑이나 전자레인지에 물이나 육수를 뿌려 부드럽게 다시 가열하여 질감을 풀어줍니다.

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