How to pronounce Äggakaka

In the International Phonetic Alphabet it is /ˈɛ̂ɡːaˌkɑːka/. In plain English letters that is EG-ah-kah-kah, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Äggakaka?

Äggakaka is a main dish of Sweden. Where it comes from: Skåne (Scania). People usually eat it at lunch or dinner. Its main ingredients are egg, pork and wheat & flour. It tastes savory.

Where Äggakaka comes from

Äggakaka is one of 22 signature dishes of Sweden on this map.

• Spettekaka · Dessert · Skåne (Scania)

  Spettekaka, 'spit cake', is a local cake of southern Sweden, chiefly the province of Skåne (Scania) but also Halland, and it counts as an important part of Scanian culinary heritage.

• Köttbullar · Main dish · Sweden

  Köttbullar are small meatballs of minced beef and pork with onion, breadcrumbs soaked in milk, and white pepper, fried in butter and served with cream sauce, boiled or mashed potatoes, lingonberry jam and pickled cucumber.

• Gravlax gravad lax · Main dish · Scandinavia

  Gravlax means "buried salmon".

• Kanelbulle · Dessert · Sweden

  The kanelbulle, Swedish cinnamon bun, is a yeasted wheat dough spiced with cardamom, rolled with a filling of butter, sugar and cinnamon, twisted into a knot or spiral, and sprinkled with pearl sugar.

• Surströmming · Main dish · Ångermanland (High Coast)

  Surströmming means 'sour herring': small Baltic herring, called strömming in Swedish, lightly salted and left to ferment.

• Kroppkakor · Main dish · Öland, Småland, Blekinge and Gotland

  Kroppkakor are boiled potato dumplings about the size of a tennis ball, usually filled with salted pork and onion.

Food of Sweden

Dishes like Äggakaka in other countries

Same type of dish and similar main ingredients as Äggakaka:

• Quiche lorraine · Main dish · Lorraine, France

  Quiche lorraine is the best-known form of quiche: a pastry case filled with a savoury custard of beaten eggs and cream and pieces of bacon, baked until just set.

• Vincisgrassi · Main dish · Macerata, Italy

  Vincisgrassi is the Marche's baked pasta, richer than the lasagne of Bologna.

• Flamenquín · Main dish · Córdoba (Andalusia), Spain

  The flamenquín is a fried roll from the province of Córdoba.

• Żurek · Soup & stew · Poland

  Żurek is a sour soup made with a fermented starter of rye flour, called zakwas, cooked with smoked meat, white sausage, garlic and marjoram, and often served with a halved boiled egg.