What does it mean that the eggs are "forloreres" (poached)?

It means poached eggs – the eggs are cooked without shell in water until the white has set but the yolk is soft. They must be handled gently so they do not break when transferred onto the bread.

What is sprinkled over the eggs?

Grated cheese mixed with an equal part of crushed rusk (finely crushed rusk crumbs). Then the dish is drizzled with about 35 g of melted butter and glazed in a hot oven.

What are the eggs placed on?

On freshly baked or toasted white bread. The eggs are first covered with French white sauce before being gently moved onto the bread.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 10, among the warm and cold small dishes. Given as 4 servings and about 40 minutes in total.

Eggs with cheese

Name: Eggs with cheese
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 8 pcs eggs (fresh, for poaching); 4 dl French white sauce (see Eggs with spinach I); 3 tbsp grated cheese; 3 tbsp crushed rusk (or breadcrumbs); 4 slices white bread (freshly baked or toasted, crust cut off); 35 g butter (melted); 1 tbsp vinegar (in the poaching water)

Erken 1914: poached eggs are placed on toasted white bread, covered with French white sauce, sprinkled with grated cheese mixed with crushed rusk, drizzled with melted butter, and glazed in a hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 10 (falt i det fri)

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About the dish

Poached eggs on toasted white bread with white sauce and a cheese glaze — a typical warm small dish from Erken's chapter "Warm and cold small dishes" (1914). Such dishes were served as a starter or supper.

How to make it

1
Poach the eggs
Bring water to a boil with a little salt and vinegar, lower the heat, and poach the eggs until the white is set and the yolk soft, about 3 minutes. Lift them out with a slotted spoon.
2
Toast the bread
Toast or fry the white bread slices in butter and place them in an ovenproof dish.
3
Arrange
Carefully transfer the eggs onto the bread, cover them with French white sauce, and sprinkle over grated cheese mixed with an equal part of crushed rusk.
4
Glaze
Drizzle the melted butter over and glaze the dish in a hot oven (about 225 °C (435 °F)) until the surface is golden, 3–5 minutes. Serve at once.

Changes from the original

Quantities are estimated and inserted where the original merely names the ingredients. "Crushed rusk" has been kept (can be replaced with breadcrumbs). Oven temperature is given in degrees; "forlores" is explained as poaching in water with vinegar.

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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 10) → Modernised~88% of the text changedremovedadded

8 stk egg (ferske, til posjering). 4 dl fransk hvit saus ~~reven ost~~ (se Egg med spinat I). 3 ss revet ost. 3 ss støtt kavring (eller griljermel). 4 skiver franskbrød (nystekt eller ristet, skorpen skåret av). 35 ~~gr. smør. Eggene forlores, dækkes~~ g smør (smeltet). 1 ss eddik (i posjeringsvannet). Kok opp vann med litt salt og eddik, skru ned varmen og posjer (forlor) eggene til hviten er stivnet og plommen bløt, ca. 3 minutter. Løft dem opp med hullsleiv.. Rist eller stek franskbrødskivene i smør og legg dem i et ildfast fat.. Legg eggene forsiktig over på brødet, dekk dem med fransk hvit ~~saus, strøes med reven ost,~~ saus og strø over revet ost blandet ~~halvt~~ med like deler støtt ~~kavring. Eggene lægges nu forsigtig over paa nystekt eller ristet brød, dryppes med~~ kavring.. Drypp det smeltede ~~smør,~~ smøret over og ~~glasseres~~ glaser retten i varm ~~ovn.~~ ovn (ca. 225 °C) til overflaten er gyllen, 3–5 minutter. Serveres straks.

Note on Modernised

Mengder er anslått og satt inn der originalen bare nevner ingrediensene. «Støtt kavring» er beholdt (kan erstattes av griljermel). Ovnstemperatur er angitt i grader; «forlores» er forklart som posjering i vann med eddik.

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Frequently asked questions

What does it mean that the eggs are "forloreres" (poached)?: It means poached eggs – the eggs are cooked without shell in water until the white has set but the yolk is soft. They must be handled gently so they do not break when transferred onto the bread.
What is sprinkled over the eggs?: Grated cheese mixed with an equal part of crushed rusk (finely crushed rusk crumbs). Then the dish is drizzled with about 35 g of melted butter and glazed in a hot oven.
What are the eggs placed on?: On freshly baked or toasted white bread. The eggs are first covered with French white sauce before being gently moved onto the bread.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 10, among the warm and cold small dishes. Given as 4 servings and about 40 minutes in total.

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