Mange deler deres opskrifter og madlavnings tips og tricks i køkkenet, så nu vil jeg også være med.
Æggekage, er en populær og alsidig ret, eftersom den kan have næsten hvad som helst i, og tilberedes på forskellige måder, afhængig af indholdet andet end æg, selvfølgelig.
Min version, er baseret på forskellige oplevelser jeg har haft med æggekage og æg med andre ting sammen, fulgt af "try-and-error", eller som vi udtrykker det på dansk, "prøve sig frem".
Den første oplevelse, som har sat sit spor og præg på min æggekage, er en æggekage jeg smagte og fik på efterskolen, jeg gik på. Generelt, var der mange udfordringer for mig rent socialt. (Jeg fandt først ud af langt senere, hvorfor jeg havde de udfordringer)
Denne æggekage, havde pasta-skruer i. Fusili, hedder de i butikkerne. Pasta-skruerne var perfekte, bløde og lækre, som pasta skruer er normalt.
Jeg prøvede på forskellige måder, men de første forsøg, blev skruerne tørre og hårde at spise. Kanterne på skruerne kom op på en uheldig måde i ganen eller ramte tandkøddet, når jeg prøvede at spise æggekagen, og gjorde ondt. Løsningen, kommer senere.
Vi skal nogle år frem i tiden, hvor jeg en aften prøvede noget raquelette, med min søster og hendes kæreste på det tidspunkt. Det lukkede op for de to andre ting. Ok, tre resterende ting foruden ægene selv. Champinon, bacon (mange vil sige "Selvfølgelig") og smelte-ost.
Dette, er historien bag kombinationen af ingredienser, i MIN... æggekage.
Til æggekagen skal bruges:
En gryde (3-5 liters øregryde, hvis mulig)
to skåle (én til hvide og én til blomme)
to skeer (én til omrøring i pasta'en og én til afmåling af melet)
et ovnfast/ildfast fad
et stykke smørrebrøds papir (til smørring af fadet, inden æggekagen samles og sættes i ovnen)
fusili (pasta -en rest fra en tidligere middag kan bruges. Hvis ikke, brug ikke mere end højest en halv pose. Pastaen skal dække bunden)
Start med at sætte pastaen over. Fyld den halvt eller 3/4 med vand, kom pastaen i og tilsæt oile og salt. Olien gør at pastaen ikke ender som én stor sammenklumpet masse efter kogning. Sæt gryden på komfuret og giv pladen fuld skrue for at få vandet i kog. Mængden af pasta behøver ikke være så stor. En fjerdedel til en halv pose max, er nok. Det skal ende med at dække bunden af vores ovnfaste fad, senere. Plus, der er også andre ting som kommer i og bidrager til næring og mæthedsfølelse i den færdige kage.
Æggene bliver ikke slået ud hele i én skål. Jeg har haft dårlige erfaringer med en flad og tung æggekage, hvis blomme og hvide har været pisket og blandet sammen fra starten af. Her, under udslåning, skal hvide og blomme SKILLES AD, -selvfølgelig efter bedste evne, så hvide og blomme kommer i hver sin skål.
(Du er velkommen til selv at prøve om du har bedre held og erfaringer og skrive dem til mig i gæstebogen, men det her, er min måde og min erfaring og hvad jeg er nået frem til)
Hold øje med din pasta, den er nok kommet op at koge på nuværende tidspunkt. Skru ned for varmen til lavere mellem varme og set timeren i komfuret, eller æggeruret på 10 minutter. (Du kender selv bedst dine egne redskaber og ved bedst selv om der eventuelt er ændret lidt ved indstillingerne i æggeuret om den skal have mere eller mindre tid, men det skal være sådan at pastaen i alt koger i 10 minutter ved lavere varme)
Herefter, skal vi tilbage til at slå de sidste æg ud. Når alle æggene er slået ud, skulle det gerne se ud som på billedet. Æggehvide for sig, og æggeblomme for sig. Hold øje med æggeskal-rester i æggemasserne. Ja, det giver et ekstra lille skud kalk, men det er stadig ikke for sjovt at spise. Plus, du kan ikke vide dig helt sikker, i forhold til bakterier og så videre på æggeskallen
Now, I go a bit against the tradition and the markings and symbols on the site, and have an English languaged version, of what I just wrote, so more people abroad, who might would like to try for them selves, can have a go.
What I just wrote, was some background to this recipe-section.
Lately, I had seen a few videos and streams of people in the kitchen, loving to cook. Now, as for me, I don't. But that is more down to the cooking process taking time, from activities done by computer, desk, or other places, when I play videogames, watch videos or streams, or do art pieces and chill with that. But I still do have a few recipes and things I keep returning to. I have seen others sharing their tips and tricks in the kitchen, and after watching a few videos and a few cooking streams, I would like to have a go as well.
One thing, I made when I came up with the idea of this section to my website, was an egg-cake. In Denmark, egg-cake is ate with beatroots, amongst other things, in my family we sprinkle chives on it, before we start eating it, my father have a slice of rye-bread, with some spread mustard on the slice, and then eat the slice to his slice of egg-cake, and then some tomato pure. I myself, go with a bit less. To me some pure and a bit salt on it is enough. The chives aren't mandatorily necessary, it just adds a bit of colour and a little bite, to the more sensitive mouths.
There already exists several different versions of egg-cake, in Danish cooking books, of which one of the most basic and all-round one is "Good food, easy to cook" -unfortunately, it's in Danish. So it would take a lot of work, with converting websites, and google translate searches, to put one recipe together, if you're not familiar with the Danish language. And no shame, it is hard to learn, and can seem complicated.
Now, to some history behind my version of the egg-cake. There are egg-cakes being fried, egg-cakes having fish in them, and egg-cakes being oven-baked.
The first inspiration I had to egg-cake, was when I went to a boarding school, years ago. The meal there, one day was egg-cake with fusili in it. Fusili(pasta-screws) were nice and soft as if boiled and cooked in any other way, like were they in pasta bolonaise, in this case, they were just in an egg-cake, and it was simply just wonderful. That experience, adds one ingredient to the egg-cake
We screw the time a few years ahead. One evening, I was with my sister and her at-that-time boy-friend, and we had raqulette. Here is where I experienced what the remaining ingrediens do with eggs, when combined WITH those eggs.
The ingredients, found here, was mushrooms, bacon -and I think also cheddar melting cheese.
So this is the story. And from that mix, I tried time and time again, try-and-error over the next amount of years, until I found out what worked and what didn't.
For the egg-cake is needed:
A pot (3-5 liters (ear pot(?)) if possible, but otherwise, what is needed for boiling the fusili, pasta screws)
a colander (for straining the remaining oil-water off the pasta)
two bowls (one for egg-whites and one for the yolks)
two table spoons (one for stirring in the pasta, and one for measuring of the flour)
a refractory dish ( which can go in the oven)
a little piece of pargament paper (for lubricating the dish, before the cake is put together and sat in the oven)
an electric whisk
5-6 eggs (3 people)
cheddar melting cheese
Start with the pasta. On the picture is used a 3 litre's pot, that has been half to 3/4 filled with water. Add some oil, so the pasta won't be one big pasta-lump in the end. In this case, canola oil is used. And a good portion of salt as well.
Start giving the stove full heat, until the water is boiling. This might take some time. The amount of pasta, should not be more than half a standard sized bag at max. The pasta is only supposed to cover the bottom of our refractory dish (or heat-solid container, going in the oven later)
While we wait for the pasta to start boiling, it's about to move on to the next part. The dough-making of the cake itself.
Here I have taken 6 eggs.
The eggs aren't just cracked whole in one bowl. Here, while cracking them, we seperate the whites from the yolks in each their bowl.
I have tried with the whole of the egg, but the egg-cakes ended up becoming flat and uninteresting.
(You're welcome to try yourself, if you have more luck with using the whole egg in one bowl, whip the eggs with the electric whisk, and write your experience to me in the guestbook, but as for now, this is what I have learned)
Keep an eye on the pasta, it might have come up boiling by now. Turn down the heat to lower medium, and set the timer, or egg-clock (ccoking clock) at 10 minutes. (You know your own tools best, if it's adjusted with special settings, or other things being special about your egg-alerting clock) What matters is that the pasta gets to boil, (or simmer-boil) for 10 minutes. After that, back to the egg-cracking. Make sure to have stirred every now and then in the pasta, to avoid it stick to the bottom of the pot
Once all eggs are cracked, it should be looking like on this picture. Whites in one bowl, yolk in the other. Make sure to get egg-shell fragments out of the egg substances. -An extra bit of calcium, sure, but still not the most pleasant experience to eat. And you'll never know with other bacteria on the egg-shells.
Your pasta might be finished. Once it is anyway, turn of the stove and put the pot elsewhere, on a heat-resistant surface while you finish the preperation process of the cake
It might seem like something else, but this white powder, is wheat flour. That is what we add a table spoon of into our whites, before we whip them
One table spoon of wheat flour, in the bowl where we have cracked our egg-whites and removed any potential, egg-shell fragments there might be from the cracking
To safe some time, use the electrick whisk, to whip the eggs. After the flour is added though, start on the lowest speed setting, to avoid the flour dusting all over the place, and start out slowly in the surface until the flour is mixed with the whites.
Once all the flour is mixed with the whites, you can add some speed to whip the flour lumps out and get a smooth even egg-cake dough
When you're finished whipping the flour and the wgg-whites, it should be looking something like this.
It begins to be time to put everything together now. Take out your refractory dish, (for example like on the picture)
It's supposed to be going in the oven once all parts of the egg cake is put together
Speaking of the oven, about time we get that started.
By trial and error, I have come to the conclusion that it will be the best that the oven gets set on 180 degrees C, on the hot-air setting as shown here. I can't speak about every model of ovens, and be wise on what is good for your oven model, so that will be up to you to try on your own. But relatively low heat setting anyway, as the egg-cake will have to be in the oven for an hour in total
While we wait for the oven to heat up to the selected tempearture, we return to the process of putting the egg-cake parts together. Before we do anything, we first take out some butter and a smaller sheet of pargement paper
The refrectory dish, is to be lubricated all around, like if you were baking any other cake in the oven. This is to avoid the cake sticking to the sides and getting burned
The first thing to go in the refractory dish, is the pasta. Therefor, we strain the oil-water from the boiled pastas off, with the colander.
(Tip: make sure your sink is tied and free of other pots, pans, mugs and other mess, that maybe can't stand the heat from the warm oil-water. Set the colander in the bottom of the sink (on the "sink-floor") and you have both hands free to handle the pot, in which you have boiled the pasta, to poor water and pasta in the colander)
Rinse the pasta with some cold water, to avoid them sticking together
First part. A lubricated fractory dish, with the ready pasta in it. I have tried getting the pasta in later, in earlier cakes, but they have been as dry as if they weren't even boiled in the first place. Much liquid does steam off, in the baking process. But that's as to why I have ended up with the conclusion of bringing the pasta in first, as I have learned they can't withstand the heat and become as nice as when I first had that egg-cake in my boarding school
Those are the two of the next ingredients going in to the egg-cake.
Here, is two alternatives, one for each ingredient. Mushrooms, you can buy them fresh and whole, but it requires of you to rinse the mushrooms, cut off the bottom, and slice them yourself. What I did, to this egg-cake, was to get organic pre-sliced mushrooms.
As for the bacon, you can also buy a whole bacon lump, from the bucher, that would only require of you to slice the bacon yourself, and get the slices cut into cubes. Here, is a double packed pre-cube cut baocn bits.
Mushrooms go in next.
Poor the egg-cake dough liquid over the pasta and mushrooms.
To this one, I have found out a few packed slices of cheddar melting cheese. Those are un-packed, and ripped into smaller bits, and put evenly over all of the cake, at best possible manner.
By now, we have: Pasta, mushrooms, egg-dough, melting cheddar cheese bits and bacon cubed bits in the refractory dish. And this is how it looks from the side in layers
The oven is now ready at the right temperature. It has pre-heated. In the egg-cakes go on a baking tray with baking pargement or a bake grate. If your oven does have a timer, set it on an hour (60 minutes) or set your egg-watch on the same time. Make sure anyway, that you have control with the time, the egg-cake is now to be baked for an hour, at 180 degrees C.
When the time is up, the egg-cake is taken out of the oven, and should be looking something like this. Check with a meat needle that it's not too wet as if it's too wet, well, like any other cakes I could imagine anyway, it would just splashing together. Sometimes, the heat that has been added while it was in the oven, is going to continue working after for example the egg-cake is taken out. So take it out and set it on a surface that can stand the heat. (Make sure to use some folded towels, or potholders, because afterall, the refractory dish is 180 degrees hot at minimum...!
The finished table, which COULD be set, while the egg-cake was baked in the oven.
Here, the table is set for three. My parents and me. What you see on it, is a bottle of pure, a glass of mustard, pepper table grinder, plate of salt, a bag of ryebread (as my father prefers to spread some mustard over a slice of rye bread and have that to the egg-cake when I make it -and egg-cakes in general) and a knife for cakes, cake spatula, and a big spoon. Knife, to cut the slice, spatula to support and take the slice from the refractory dish, to your own plate and the spoon to take the remains that doesn't go along with the slice in the first place