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Eggs with caviar and prawns

Hard-boiled eggs halved lengthwise with a dollop of caviar, or yolk rubbed with butter, garnished with prawns and lemon. From Erken's Stor kokebok (1949), p. 501.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 501 (falt i det fri)

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About the dish

Small cold egg dishes with shellfish and caviar were typical of the cold table and finer intermediate dishes. The text is short and assumes the reader knows the basic method for boiled eggs.

How to make it

  1. 1

    Boil and halve the eggs

    Hard-boil the eggs and halve them lengthwise.

  2. 2

    Top with caviar

    Place a small dollop of caviar in the middle of each egg half. Alternatively, rub the hard-boiled yolk with a little butter and salt and use it as the topping.

  3. 3

    Garnish and serve

    Garnish with peeled prawns and serve with lemon.

Changes from the original

The original sentence is garbled ('På kokte i 2 kløvede egg…'); it is read as boiled eggs halved. No amounts are given. Prawns and lemon are taken from the ingredient list.

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Time machine – what changed?

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Frequently asked questions

What can I use instead of caviar?
Erken suggests the hard-boiled yolk rubbed smooth with a little butter.
How many eggs per person?
The original gives no amount; one to two eggs as a starter is usual.

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