How to make Æggekage, a Traditional Danish Open omelet
It is a rainy day at our Base Camp. But we are in our Alfheim Tipi, dry and warm. For dinner, we decided to make a traditional Danish dish, Æggekage. It’s like an open omelet, and besides eggs, you can add whatever leftovers you have from the day before or what you like in your omelet.
We had some small boiled potatoes left, dug up, and cooked yesterday. Some fresh tomatoes and bacon, of course.
- Fry the bacon
- Whisk the eggs with salt, pepper, and a little milk or creme, just before adding to the pan (make sure the pan is not too hot)
- Pour the eggs into the pan and give it a stir
- Add sliced potatoes and tomatoes
- Lower the heat to medium-low and cook for about ten minutes under a lid
Serve in the pan with bacon on top and sprinkle with chives, salt, and pepper.
We bought the vegetables at a local Farm Shop. These shops are all over Denmark, usually just with a little sign at the roadside about what they sell, typical seasonal goods like potatoes, asparagus, onion, strawberry, etc. Some farms also sell meat, cheese, honey, and eggs. Bring cash or pay with mobile pay. These shops are often self-serviced.
Bon Appetite! Or, as we say in Denmark, Velbekomme!