A soup garnish of hard-boiled egg yolks rubbed with cold butter and rolled into 20 small balls. From Erken's Stor kokebok (1949), p. 86.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 86 (falt i det fri)
The book suggests using the hard-boiled whites in strips in the soup so that nothing is wasted.
Rub the yolks
Rub the cold hard-boiled yolks fine together with the cold butter.
Roll balls
Roll the egg mixture into 20 small round balls.
Serve
Put the balls in the soup plates just before the soup is ladled in, or serve them separately in a dish.
Use the whites
The egg whites can be cut into rather coarse strips and added to the soup if you have no other use for them.
Quantities are unchanged.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Egg
Smør
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Note on Modernised
Mengdene er uendret; ordet «egge plommer» er skrevet eggeplommer.
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