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Eggs with tomato sauce

Hard-boiled eggs rolled in egg and crushed rusks, fried golden brown and laid in a hot tomato sauce of tomato, stock, butter and flour. From Erken’s Stor kokebok (1949), p. 14.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 14 (falt i det fri)

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About the dish

The dish shows how eggs were turned into a hot dish with coating and sauce.

How to make it

  1. 1

    Make the tomato sauce

    Halve the tomatoes and boil them with the stock for about 15 minutes. Press through a fine sieve. Mix butter and flour, stir in the tomato purée and bring to the boil. Season with salt and paprika.

  2. 2

    Boil the eggs

    Boil the 6 eggs for 8 minutes and peel them.

  3. 3

    Coat and fry

    Roll the eggs in the whisked egg and then the breadcrumbs. Deep-fry them golden brown. Cut in half lengthways.

  4. 4

    Serve

    Pour the boiling hot sauce on a warm dish and lay the eggs in it.

Changes from the original

«½ kg.» and «3 dd.» are read as ½ kg and 3 dl; «14 time» is read as ¼ hour (about 15 minutes). «Kavring» is rendered as breadcrumbs.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 14)~85% of the text changedremovedadded
0,5 kg tomater. Egg med tomatsaus. 1 / 2 kg. tomater 3 dl buljong. dd. buljong 30 g smør. gr. smør 30 g hvetemel. gr. hvetemel salt (etter smak). paprika (etter smak). 6 stk egg (kokes 8 minutter). 1 stk egg (vispet, til panering). 120 g brødrasp (støtt kavring). fett (til frityrsteking). Del tomatene egg. Tomatene deles op og kok dem ko ker med buljongen i ca. 15 minutter. Press gjennom en fin sil. Rør smør 14 time. Presses gjennem hårsikt. Smør og mel røres sammen, ha tomatpuréen i og kok opp. Smak til med has i, tilset tes salt og paprika.. Kok de 6 eggene paprika efter smak. Eggene koker i 8 minutter og skrell dem.. Vend eggene minutter, avskalles, vendes i det vispede egget en blanding av 1 vispet egg og deretter i brødraspen. Stek dem gyllenbrune 120 gr. støtt kavring, kokes derefter gul brune i varmt fett (frityr). Skjær dem på fettgryte, skjæres langs efter i to.. Hell den to. Den kokende varme sausen saus helles på et varmt fat fat, og legg eggene i sausen. legges heri.

Note on Modernised

«½ kg.» og «3 dd.» er lest som ½ kg og 3 dl; «14 time» er lest som ¼ time (ca. 15 minutter). «Kavring» er oversatt til brødrasp.

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Frequently asked questions

How long are the eggs boiled?
8 minutes before peeling and coating.
What is kavring?
A dry, hard-baked bread that is crushed; used here as breadcrumbs.

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