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Baked egg in a mold

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. 1

    Prepare the mold

    Butter a small mold well and sprinkle the inside with the finely chopped ham.

  2. 2

    The egg

    Carefully crack the egg and drop it into the mold. Sprinkle with salt and a little pepper.

  3. 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. 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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 799)~75% of the text changedremovedadded
1 stk egg. Ingredienser: 1 ss skinke (finhakket). 5 g smør (til formen). egg salt (litt). 1 klype ¼ knivsodd pepper (originalens knivsodd). finhakket skinke. Smør en liten form godt og strø den med den finhakkede skinken innvendig.. Knekk egget skinke. Egget knekkes forsiktig og slå det slåes i formen. Strø over salt formen, pepper og litt pepper.. Sett formen salt strøes på. Formen settes på sammenlagt papir i en langpanne panne med varmt vann og dekk vann, dekkes med smurt papir. Stek papir; koker i ovnen ved ca. 150 °C til egget så vidt har stivnet, ca. 12–15 minutter.. Hvelv egget forsiktig ut av formen og server straks. er såvidt stivnet. Hvelves.

Note on Modernised

«Knivsod» er tolket som en klype. Skinkemengden er anslått til 1 spiseskje. Smurt papir kan erstattes av bakepapir eller folie; ovnstemperatur er lagt til (ca. 150 °C).

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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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