Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Eggs with asparagus

Erken's "Eggs with asparagus" (1914): chopped hard-boiled eggs, white sauce, asparagus tips, and beaten raw eggs are poured into a buttered mold lined with whole asparagus, cooked in a water bath for about 30 min, turned out, and served with melted butter. A warm intermediate course for 4.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 439 (falt i det fri)

Be the first to rate

About the dish

An egg mold cooked in a water bath, from the intermediate-course chapter of "Stor kokebok" (1914). Asparagus was a fine delicacy, often canned, in Norwegian homes at this time, and the dish was served as a warm intermediate course.

How to make it

  1. 1

    Prepare the mold

    Butter a smooth mold well and line the inside all around with whole, boiled asparagus.

  2. 2

    Mix the filling

    Chop the hard-boiled eggs finely and stir them into the white sauce. Add the boiled asparagus tips and the well-beaten raw eggs. Season with salt and pepper.

  3. 3

    Fill the mold

    Carefully pour the mixture into the mold.

  4. 4

    Cook in a water bath

    Place the mold in a water bath (preferably in the oven at 150 °C (300 °F)) and leave it until the mixture feels firm, about 30 minutes.

  5. 5

    Turn out and serve

    Let the mold rest 5 minutes, carefully turn it out onto a dish, and serve with melted butter.

Changes from the original

Measures are modernized (del. → dl). The amount of asparagus is estimated, as the original does not give it. The water bath can be placed in the oven at 150 °C (300 °F). The method has been divided into numbered steps.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 439) → 1949 (korrekturlest, s. 496)~33% av teksten endretfjernetlagt til
Kokte aspargestopper 2 del. hvit saus 4 haardkokte hårdkokte egg 4 ukokte egg salt pepper. De haardkokte hårdkokte egg hakkes fine og blandes i den hvite saus; de kokte aspargestopper haves ogsaa has også i, likesaa likeså de godt vispede egg; salt og pepper efter smak. Haves Has i en godt smurt, glat glatt form, som er belagt rundt med kokte, hele asparges. Kokes i vandbad, indtil vannbad, inntil deigen føles fast at å ta paa på — ca. 1/2 ½ time. Staar Står 5 minutter minutter, og hvælves hvelves med forsigtighet. forsiktighet. Serveres med smeltet smør.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How is the dish prepared?
The mixture of white sauce, finely chopped hard-boiled eggs, asparagus tips, and well-beaten raw eggs is poured into a well-buttered, smooth mold lined with whole boiled asparagus. It is cooked in a water bath for about 1/2 hour, until the mixture feels firm to the touch.
Why should the mold stand 5 minutes before turning out?
Then the dish sets, so that it releases from the mold more easily and can be gently turned out without collapsing.
What is it served with?
Melted butter. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 439, and serves 4.
What ingredients do I need?
Boiled asparagus tips and some whole boiled asparagus for the mold, 2 deciliters of white sauce, 4 hard-boiled eggs, 4 raw eggs, salt and pepper to taste.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!