Eggeretter

Erken's method for soft-boiled eggs 1914: clean, fresh eggs are lowered in a basket into boiling water that covers them, boiled 3–3½ minutes from the return to a boil, dipped in cold water and served in an egg cozy or napkin.

Eggs with spinach I from Erken 1914: creamed spinach with butter, flour, and cream served on round butter-fried bread rounds with a poached egg on top and parsley sprinkled over.

Erken's supper dish of hard-boiled eggs filled with sieved egg yolk mixed with butter-fried onion and mushroom, covered with white sauce and grated cheese and briefly gratinated in a hot oven.

Erken's basic scrambled eggs: 6 eggs beaten with salt and pepper, stirred into melted butter over moderate heat, finished with 40 g butter and 3 tbsp cream. Served with ham or salmon, or varied with add-ins.

A variant of Erken's scrambled eggs with about 1 dl of shrimp or crayfish stirred in or placed in the center, with 1 tbsp shrimp or crayfish sauce piped in a ring around the platter.

Erken's simple variant of scrambled eggs in which 100 g of chopped mushrooms is stirred into standard scrambled eggs made from 6 eggs, butter, cream, salt, and pepper and cooked gently to a creamy consistency.

A hot party dish: hollowed-out, toasted slices of white bread filled with scrambled eggs made from 6 eggs enriched with 50 g foie gras and 25 g coarsely chopped truffle, garnished with a truffle slice glazed with meat glaze.

Stuffed eggs from Erken's Stor kokebok 1914: hard-boiled eggs halved, the yolks mashed with cream-soaked white bread, butter, raw egg yolks, salt, paprika, and parsley, piped back into the whites, warmed in the oven, and served with mushroom sauce.

Erken's poached eggs: 1 liter water with 10 g salt and 1 tsp vinegar is brought to a boil, 5-6 eggs are slipped in gently and poached about 3 minutes until the white has set, lifted out with a slotted spoon, dipped in cold water and kept in lukewarm water; the white is trimmed with a glass. Used in soups and vegetable dishes.

Erken's oeufs farcis: 8 hard-boiled eggs are rolled in flour, coated in 250 g ground meat, deep-fried light brown in lard/oil, cut across and served with a brown Madeira sauce around the platter.

Erken's stuffed eggs with mushroom: 8 hard-boiled eggs are halved, the yolks mashed with 15 g butter, 1 tbsp parsley, 2 tbsp chopped mushroom, pepper and 2 anchovies; the whites are filled, warmed in the oven and arranged on a napkin or rice ring with tomato and fried parsley.

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.

Erken's fried eggs: 20 g butter per 3 eggs melted without browning, very fresh eggs fried gently until the white has just set and served at once; the pan is rubbed with salt and paper if the eggs stick.

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.