Welcome to the culinary wonderland where traditional Finnish recipes get a carnivorous twist! If you’ve ever found yourself lost in the labyrinth of Nordic cuisine, you might have stumbled upon the classic Finnish egg sauce.
Traditionally, this delightful concoction calls for wheat flour and milk, but let’s be honest, who needs those carb-loaded imposters when you can have a rich, creamy, and utterly decadent version that’s 100% carnivore-approved?
Introducing my Warm Carnivore Egg Sauce — Finnish Style! This isn’t just any egg sauce; it’s a game-changer. By swapping out milk for heavy cream and giving flour the boot, we’ve created a sauce so thick and luscious that it practically defies gravity.
The ingenious part? The cream is cooked down until it’s thickened to perfection, so you won’t need any pesky thickeners. It’s pure, delicious goodness, ready to elevate your meat or fish to new heights. So, grab your forks and get ready to dive into creamy goodness that would make even the most stoic Finn crack a smile!
FAQ: All About Warm Carnivore Egg Sauce — Finnish Style
Now, you must have some burning questions about this creamy, dreamy, carnivore condiment! Whether you’re wondering if this sauce can double as a face mask (spoiler: probably not) or just how to avoid turning your kitchen into a cream-splattered war zone, I’ve got you covered. Let’s dive into the delicious details and clear up any egg-citing mysteries!
What is traditional Finnish egg sauce?
Traditional Finnish egg sauce, or “kananmunakastike,” as we Finns call it, is a warm delight usually made with hard-boiled eggs, milk, and a bit of wheat flour to thicken things up. It’s the kind of sauce that makes you want to cozy up by a fireplace and contemplate the meaning of life—or at least the meaning of deliciousness.
How is this carnivore version different?
In my opinion, this version is miles better! I’ve taken the traditional recipe and given it a carnivorous makeover. Instead of milk, we use heavy cream, and we’ve kicked flour to the curb. The result? A sauce so rich and creamy, it could moonlight as a luxury skincare product (although it works even better when taken internally). Plus, it’s thickened naturally by reducing the cream, so no need for any pesky thickeners!
Can I use this sauce with anything other than meat or fish?
Absolutely! While this sauce is a match made in heaven for meat and fish, don’t let that limit your culinary creativity. If veggies are part of your diet, try it over roasted low-carb veggies like cauliflower, broccoli, green bell peppers, daikon radish, or zucchini. The possibilities are endless and deliciously creamy.
Is it hard to make?
Not at all! If you can boil an egg and stir a pot, you’ve got this. The trickiest part is waiting for the cream to reduce, but trust me, it’s worth the wait. Plus, you get to feel like a mad scientist watching your sauce magically thicken. Just keep a constant eye on the cream, as it spills over easily. That’s why it’s best to use a large saucepan to prevent any messy disasters.
Can I make this ahead of time?
Yes, you can! Just store it in an airtight container in the fridge. When you’re ready to use it, gently reheat on the stove, stirring occasionally to bring back that creamy consistency. It’s like having a little jar of hearty culinary magic waiting for you.
What kind of cream should I use?
Go for organic heavy cream without any food additives like carrageenan—if you can. This recipe is all about indulgence, and using high-quality cream will make a noticeable difference in taste and texture.
How do I season it?
Salt is your best friend here. Start with a teaspoon of unrefined sea salt and adjust to taste. Remember, you can always add more, but you can’t take it out once it’s in. Taste as you go, and you’ll be golden.
Can I add other spices or herbs?
You bet! While this carnivore recipe keeps it simple, feel free to experiment. A pinch of white pepper, some fresh dill, or even a dash of paprika could add a fun twist. For more creative ideas, check out the Tips for Variations section later in the post. Just remember, the eggs and cream are the stars of the show.
Is this really a Finnish recipe?
Yes, indeed! I’ve just given it a modern, carnivore-friendly twist. And as I’m a Finn, the recipe stays strictly Finnish! Well, the other Finns might raise an eyebrow at the lack of milk and flour, but one taste of this luxurious sauce and they’ll be asking for seconds.
So there you have it, folks! All your burning questions about Warm Carnivore Egg Sauce — Finnish Style, answered with a side of humor and a dollop of helpfulness. Now go forth and sauce everything!
Step-by-Step Instructions: Warm Carnivore Egg Sauce — Finnish Style
Grab 3 peeled hard-boiled eggs and a trusty (not rusty!) fork.
Now, channel your inner Hulk and mash those eggs into oblivion. We’re talking small, fluffy pieces here, folks. Set aside and resist the urge to snack on them (for now).
Pour 2 1/2 cups (600 ml) heavy cream into a large saucepan. And by large, I mean the biggest one you’ve got—we don’t want any cream tsunamis on your stovetop. Turn the heat to medium-high and let the cream cook.
Keep an eye on it like a hawk because cream has a sneaky way of boiling over when you’re not looking.
This is what I mean!
Stir occasionally and let it reduce until it’s thickened slightly and reduced by half. This should take about 30 minutes, but who’s counting? Just don’t wander off!
Once your cream is reduced to a luscious, thick consistency, it’s time to reunite it with its eggy friends. Add the mashed eggs to the saucepan and stir gently. Watch as the eggs and cream merge into a beautiful, creamy symphony.
Season with unrefined sea salt to taste. Remember, you can always add more salt, but you can’t un-salt it, so go easy at first.
Your Warm Carnivore Egg Sauce is now ready to shine! Serve it immediately over your favorite meat or fish. This sauce is so good, it might just steal the spotlight from the main dish. Enjoy the creamy, eggy goodness and bask in the glory of your culinary masterpiece!
Bon appétit, and may your kitchen adventures be ever delicious and never messy!
How I Came Up with This Incredibly Easy Carnivore Sauce Recipe
One day, I found myself in my kitchen, staring at a fridge full of eggs—about 120 of them, to be exact. Clearly, my enthusiasm at the farm stand had gotten the best of me. Having followed a strict animal-based diet for a year and a half, I was always on the lookout for new ways to enjoy my favorite ingredients.
Then it hit me: the classic, retro Finnish egg sauce that used to be quite popular and still has its fans. Excited, I started looking through recipes, only to be horrified by the ingredients. Wheat flour? Milk? And, horror of horrors, margarine! The culinary equivalent of a nuclear disaster. I knew immediately that I could do better—way better.
Determined to create an indulgent carnivore-friendly version, I decided to swap out the milk for heavy cream and ditch the flour altogether. The plan was simple: cook the cream until it was thick and luscious. I had a flashback to one of my earlier creations from my cookbook, Easy Everyday Recipes, which I had published almost exactly 10 years ago. It felt like a culinary anniversary of sorts.
With a mental calculator, I figured out the perfect ratios of heavy cream, eggs, and salt. Armed with my trusty camera, I documented the entire experiment, hoping for a delicious outcome. And boy, did it deliver! The result was a sauce so rich and divine, it practically stole the spotlight from the main dish. I paired it with fish, and the combination was so satisfying that I didn’t need to eat anything else for the next 24 hours.
So there you have it—the birth of the Warm Carnivore Egg Sauce. A tale of too many eggs, a nostalgic recipe, and a dash of culinary creativity. Now, go forth and sauce everything!
Here’s the recipe for you to enjoy:
Warm Carnivore Egg Sauce — Finnish Style
Welcome to the culinary wonderland where traditional Finnish recipes get a carnivorous twist! If you’ve ever found yourself lost in the labyrinth of Nordic cuisine, you might have stumbled upon the classic Finnish egg sauce.
Traditionally, this delightful concoction calls for wheat flour and milk, but let’s be honest, who needs those carb-loaded imposters when you can have a rich, creamy, and utterly decadent version that’s 100% carnivore-approved?
Introducing my Warm Carnivore Egg Sauce — Finnish Style! This isn’t just any egg sauce; it’s a game-changer. By swapping out milk for heavy cream and giving flour the boot, we’ve created a sauce so thick and luscious that it practically defies gravity.
The ingenious part? The cream is cooked down until it’s thickened to perfection, so you won’t need any pesky thickeners. It’s pure, delicious goodness, ready to elevate your meat or fish to new heights. So, grab your forks and get ready to dive into creamy goodness that would make even the most stoic Finn crack a smile!
Ingredients
- 3 hard-boiled organic free-range eggs, peeled
- 2 1/2 cups = 600 ml heavy cream
- 1 teaspoon (or to taste) unrefined sea salt
Instructions
- Mash the eggs with a fork. Set aside.
- Cook the cream in a large saucepan over medium-high heat until reduced to half and thickened slightly, about 30 minutes.
- Add the mashed eggs to the cooked cream. Season with salt to taste.
- Serve immediately with meat or fish.
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| Nutrition information | In total | Per serving if 4 servings |
| Protein | 33.0 g | 8.3 g |
| Fat | 223.5 g | 55.9 g |
| Net carbs | 17.9 g | 4.5 g |
Tips for Variations
The traditional Finnish egg sauce likes to get fancy with a dash of white pepper and a sprinkle of herbs like spring onion or chives. So, if you want to channel your inner Finnish chef, toss those in to give your sauce that classic flair.
Here are some other seasonings to jazz up your egg sauce:
- Paprika: Adds a mild, sweet flavor.
- Cayenne Pepper: For a spicy kick.
- Onion Powder: Works as a natural flavor enhancer.
- Garlic Powder: Gives a savory depth.
- Mustard Powder: Adds a tangy, sharp note.
- Nutmeg: A pinch can add a warm, nutty flavor.
- Thyme: Offers a subtle earthy aroma.
- Dill: Perfect for a fresh, slightly tangy taste.
- Lemon Zest: Adds a bright, citrusy zing.
- Tarragon: For a hint of anise-like sweetness.
- Black Pepper: Classic choice for a bit of heat and aroma.
Feel free to mix and match these to create your own signature version of the sauce!
To make your sauce even heartier, just toss in more mashed hard-boiled eggs—because who ever said no to extra eggs? And for a fun twist, why not try using duck eggs if you can get your hands on them? Your taste buds might just throw a little party!
Here are more delicious variations to make your egg sauce even heartier and more fabulous:
- Ham & Egg Delight: Stir in some finely chopped cooked ham for a savory, meaty twist. It’s like a breakfast feast in sauce form!
- Cheesy Heaven: Mix in a handful of grated cheddar or Parmesan cheese. This will make your sauce extra creamy and cheesy—perfect for cheese lovers.
- Ham & Cheese Extravaganza: Combine both chopped cooked ham and grated cheese for the ultimate indulgence. It’s like a ham and cheese omelet, but in a luxurious, creamy sauce!
- Bacon Bliss: Instead of ham, add crispy, chopped bacon. The smoky, salty flavor of bacon will take your sauce to the next level.
- Swiss Twist: Add some chopped cooked ham and Swiss cheese. The nutty, slightly sweet taste of Swiss cheese pairs wonderfully with ham.
- Blue Cheese Boldness: For a stronger, tangier flavor, crumble in some blue cheese. It’s a bold choice that’ll make your sauce unforgettable.
Remember to check my other sauce recipes!
General Prattling
Earlier this week, I got a newsletter from a major Finnish grocery chain suggesting we get our summer vitamins from berries. But guess what? Contrary to popular belief, berries aren’t exactly vitamin powerhouses. To prove this point to my social media followers, I whipped up a table comparing the vitamin content of bilberries (Nordic version of blueberries) and strawberries to that of eggs. I posted it for my Finnish audience, and it went viral—for a reason! Here’s the table translated into English (vitamins in 3.5 oz = 100 g of product):
As we all know, eggs are nutritional rockstars. They’re not just packed with vitamins but also loaded with other goodies like lutein, zeaxanthin, choline, and biotin. So, this egg sauce recipe is basically a nutritional jackpot!
Last but not least, I escaped to our summer cottage for a “relaxing” weekend. Sure, my weekend is packed with work, but the surroundings are so peaceful yet energizing that it almost feels like a vacation. Plus, you can’t beat the pure joy of a Finnish summer!
This looks delicious and easy to make, thank you.
The variations will make it even tastier.
PS. “Keep an eye on it like a hawk because cream has a sneaky way of boiling over when you’re not looking”. This is a great tip.
You’re welcome! It indeed is an easy and satiating recipe. Yes, boiling cream has got a mind of its own!
Oh my goodness….! Yum yum noms nom nom yummy.
I’m happy you like it!