Eggakooga is another one of those family legacies that I'd like to share with you.
I grew up with eggakooga. Eggakooga has been a part of my life ever since...well....as far back as my memory begins. I obviously don't recall, but I'd bet my bottom dollar that eggakooga was one of my first solid foods. Some kids start with cheerios...we (I'm quite certain) started with eggakooga. We always looked forward to our weekend breakfast of eggakooga. It was such a huge part of our lives that I remember being absolutely shocked every time a friend came over to spend the night and had no idea what eggakooga was.
You don't know what EGGakooga is??!! How is that possible? Dude, it's eggakooga! Surely your parents haven't deprived you your entire life from the yumminess of eggakooga!!
I'm so sorry. You poor, poor thing. Here. We'll fix that. Mom? My friend here has never had eggakooga. Will you please make her some? She needs to know eggakooga.
It wasn't until I was older that I learned no-one knows of eggakooga because it came from Belgium.
Three of my Grandparents are from Italy and one of my Grandparents (my paternal Grandmother) is from Belgium. My Grandma moved here with her parents when she was a little girl and brought this deliciousness with her. She used to make it for her kids...apparently it was my dad's favorite....so Grandma taught my mom how to make it....and now I make it for my kids. Although, truth be told, my mom makes it for my kids more often than I do. When my kids spend the night over there that's their little treat. They look forward to spending the night over there mainly because they know if they beg...Grandma will make them eggakooga.
Again, I'm not sure where this recipe originated from...whether it started with my Great-Grandma or Great-Great-Grandma is unknown. But I believe all the world should know about eggakooga.
Your life will be better because of it.
So here it is...
1/4 cup sugar
1/4 cup flour
and a pinch of salt.
That's it. So simple.
Put above ingredients in a blender and mix.
Melt some butter (1/2 TBSP or so) in a frying pan (over medium heat) while the blender is going.
Pour a thin layer of the mixture into the frying pan to cover the bottom.
And that's it.
You can roll it up with fruit.
You can sprinkle powdered sugar on it.
Or...you can eat it plain just by it's yummy self like me and my kids do.
And for some reason we've found that eating it like cavemen without utensils makes it taste even better. Go figure.
I've tried altering the recipe a little to make it a little healthier. Using Splenda to replace the sugar....using wheat flour to substitute white flour. And it works. But the original is so much better.
I should also warn you that we usually go through 16 eggs when we make this. I usually have to make four times the recipe. My kids are insatiable when I make it. Demanding more and more.
So, go try it and tell me what you think.
Holy Canoli! Spell check is NOT liking me today!
Hmmm....speaking of canoli...Maybe I'll share my mom's canoli recipe with you next. Pure heaven I tell you. Pure heaven.