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Äggost - the provincial dish of Bohuslän


Äggost is traditionally served on special occasions in Bohuslän with herring. Although it is equally common as a dessert served with jam these days. Ideally it should be made in an elaborately carved wooden mould with holes in it. Tin moulds are commonly used nowadays. The following recipe is from the café at the Bohuslän Regional Museum in Uddevalla:
  • 4 litres of full fat milk
  • 8 eggs
  • 4 dl cultured buttermilk or sour milk (no salt added)
  • 2 dl of cold water
  • 2 dl granulated sugar
Beat the eggs and add the milk and the buttermilk. Pour into a saucepan and bring to simmer over a low heat, stirring continuously. Do not boil. When simmering, add the water and remove from the hotplate. Leave for 5 minutes. Line the (wooden) mould with a perforated ladle, adding layers of sugar. Leave overnight to get rid of the whey ( which can be used for making bread). Chill. Turn over and serve.

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