Egg dishes

Anchovy eggs from Erken’s Stor kokebok (1949): halved hard-boiled eggs filled with yolk, anchovy and parsley, served on lemon slices.

Erken's soft-boiled eggs (1914): fresh eggs are boiled 3–3½ minutes from the return to a boil, dipped in cold water and served in an egg cup.

Eggs with smoked herring from Erken’s Stor kokebok (1949): chopped smoked herring and hard-boiled eggs in rows, with lettuce, tomato and spinach sauce.

Eggs with spinach I from Erken's Big Cookbook (1914): creamed spinach on butter-fried bread rounds, topped with a poached egg and sprinkled with parsley.

Eggs with tomato sauce from Erken’s Stor kokebok (1949): hard-boiled eggs coated and deep-fried, served in a hot tomato sauce.

Erken's supper dish (1914): hard-boiled eggs filled with sieved yolk, fried onion and mushroom, covered with white sauce and cheese and gratinated.

Erken's basic scrambled eggs (1914): 6 eggs stirred into melted butter over moderate heat, finished with butter and cream. Served with ham or salmon.

A variant of Erken's scrambled eggs (1914) with shrimp or crayfish stirred in or placed in the center, with shrimp sauce piped around the platter.

Erken's scrambled eggs with mushrooms (1914): 100 g chopped mushrooms stirred into scrambled eggs of 6 eggs, butter and cream, cooked gently until creamy.

A hot party dish from Erken (1914): hollowed toasted bread filled with scrambled eggs with foie gras and truffle, garnished with a glazed truffle slice.

Stuffed eggs from Erken (1914): hard-boiled eggs filled with yolks mashed with cream-soaked bread and butter, warmed in the oven, with mushroom sauce.

Poached eggs from Erken's Big Cookbook (1914): eggs poached about 3 minutes in water with salt and vinegar and used in soups and vegetable dishes.

Stuffed eggs with ground meat (oeufs farcis) from Erken (1914): hard-boiled eggs coated in forcemeat, deep-fried and served with brown Madeira sauce.

Stuffed eggs with mushroom (oeufs farcis) from Erken (1914): yolks mashed with butter, parsley, mushroom and anchovy, filled into the whites and warmed.

Hard-boiled eggs at Erken 1914: like soft-boiled eggs, but with 8 minutes of boiling; put straight into cold water if they are to be peeled.

Fried eggs (oeufs sur le plat) from Erken's Big Cookbook (1914): very fresh eggs fried gently in butter until the white has just set, and served at once.

A variant of Erken's scrambled eggs in which 1 tbsp chervil, 1 tbsp tarragon, chopped parsley and 1 tsp leek are stirred in together with the cream at the end.