How is the egg cooked without becoming hard?

The mold is set on folded paper in a pan with hot water and covered with buttered paper. It is cooked in the oven (water bath) only until the egg is just set, then it is turned out of the mold.

What ingredients do I need?

For one serving: 1 egg, salt, 1 pinch of pepper, and finely chopped ham. The mold is buttered and sprinkled with the finely chopped ham before the egg is dropped in.

Where does the recipe come from, and why is it considered invalid food?

It is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 665, in the chapter on care of the sick and invalid food. The dish is simple, easy, and mild – a lightly set egg cooked in a water bath is easy for the sick to eat.

How long does the dish take?

The total time is about 25 minutes, including preparation and cooking in the oven until the egg is just set.

Baked egg in a mold

Name: Baked egg in a mold
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Cuisine: Norwegian
Ingredients: 1 pcs egg; 1 tbsp ham (finely chopped); 5 g butter (for the mold); salt (a little); 1 pinch pepper (the original's pinch)

One egg is baked soft in a buttered mold sprinkled with finely chopped ham, in a water bath in the oven until just set, then turned out – a light egg dish for the sick.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 665 (falt i det fri)

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About the dish

A small, delicate egg dish from the invalid-food chapter – the egg is baked soft in a water bath, which makes it easy to swallow and digest.

How to make it

1
Prepare the mold
Butter a small mold well and sprinkle the inside with the finely chopped ham.
2
The egg
Carefully crack the egg and drop it into the mold. Sprinkle with salt and a little pepper.
3
Bake in a water bath
Set the mold on folded paper in a roasting pan with hot water and cover with buttered paper. Bake in the oven at about 150 °C (300 °F) until the egg is just set, about 12–15 minutes.
4
Serve
Carefully turn the egg out of the mold and serve at once.

Changes from the original

"Pinch" (knivsod) is interpreted as a pinch. The amount of ham is estimated at 1 tablespoon. Buttered paper can be replaced with parchment paper or foil; oven temperature has been added (about 150 °C (300 °F)).

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 665) → 1949 (korrekturlest, s. 799)~41% av teksten endretfjernetlagt til

Ingredienser: 1 egg salt ~~1 knivsod~~ ¼ knivsodd pepper finhakket skinke. Smør en liten form og strø den med den finhakkede skinke. Egget ~~knækkes forsigtig~~ knekkes forsiktig og ~~slaaes~~ slåes i formen, pepper og salt strøes ~~paa.~~ på. Formen ~~sættes paa~~ settes på sammenlagt papir i en ~~pande~~ panne med varmt ~~vand, dækkes~~ vann, dekkes med smurt papir; koker i ~~ovnen,~~ ovnen til egget er ~~saavidt~~ såvidt stivnet. ~~Hvælves.~~ Hvelves.

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Frequently asked questions

How is the egg cooked without becoming hard?: The mold is set on folded paper in a pan with hot water and covered with buttered paper. It is cooked in the oven (water bath) only until the egg is just set, then it is turned out of the mold.
What ingredients do I need?: For one serving: 1 egg, salt, 1 pinch of pepper, and finely chopped ham. The mold is buttered and sprinkled with the finely chopped ham before the egg is dropped in.
Where does the recipe come from, and why is it considered invalid food?: It is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 665, in the chapter on care of the sick and invalid food. The dish is simple, easy, and mild – a lightly set egg cooked in a water bath is easy for the sick to eat.
How long does the dish take?: The total time is about 25 minutes, including preparation and cooking in the oven until the egg is just set.

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