Scrambled eggs from Kogebog for skole og hjem (1900): 8 eggs are whisked with 1 dl milk, salt and finely snipped chives, poured into melted butter and stirred until the eggs set.
Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 245 (falt i det fri)
Eggerøre var en enkel og næringsrik rett i skole- og husholdningskjøkkenet rundt 1900. Gressløk var en vanlig og lett tilgjengelig krydderurt som ga farge og friskhet.
Mix the egg mixture
Whisk the eggs well and add milk, salt and the finely snipped chives.
Melt the butter
Melt the butter in a pot or pan.
Stir until it sets
Pour in the egg mixture and stir well from all sides until the eggs set into a soft scramble.
Mengdene er beholdt tilnærmet uendret, kun omregnet til moderne enheter (theske til ts). Fremgangsmåten er delt i trinn.
Original 1900 recipe
Verbatim from the 1900 edition of the Cookbook for School and Home (Erken & Caroline Steen).
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Egg
Smør
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