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Eggretter

2 recipes · Rotfrukter og grønnsaker

2 eggretter recipes from the “Big Cookbook,” in the rotfrukter og grønnsaker category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Onion Omelet

    Erken's onion omelet from 1914: a butter roux with flour and onion water or milk is combined with pressed cooked onion, spices, egg yolks, and stiffly beaten egg whites, baked in a greased dish in a water bath for 25–30 minutes, and served at once.

  • Spinach omelet

    A baked spinach omelet of 250 g spinach in a thick milk roux with butter and flour, with egg yolks and stiffly beaten whites added, baked 20 minutes in a hot oven and served at once with cold whipped butter.