How do I make the filling?

Lightly brown finely chopped onion (1 tsp) in 1 spoon of butter, stir in 4 spoons of chopped mushroom, and let it cook until all moisture has evaporated. Add salt, pepper, nutmeg, and 1 tbsp of finely chopped parsley. Mix with the hard-boiled egg yolks rubbed through a sieve – equal parts yolk and mushroom mixture.

Which sauce is used over the eggs?

A little light wine sauce or French white sauce. Then grated cheese is sprinkled over, and it is drizzled with a little melted butter.

How long should the dish stay in the oven?

Just a couple of minutes in a hot oven – enough for the cheese to melt and the dish to gratinate, since everything is already cooked.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 11, in the chapter on warm and cold small dishes/egg dishes.

Egg supper dish

Erken's supper dish of hard-boiled eggs filled with sieved egg yolk mixed with butter-fried onion and mushroom, covered with white sauce and grated cheese and briefly gratinated in a hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 11 (falt i det fri)

Be the first to rate

About the dish

From the chapter "Warm and cold small dishes" in Henriette Schønberg Erken's "Stor kokebok" (1914). A small supper dish of filled, gratinated eggs – a classic in the bourgeois household.

How to make it

1
Halve the eggs
Cut the hard-boiled eggs in two lengthwise. Take out the yolks and rub them through a sieve.
2
Make the filling
Lightly brown the finely chopped onion in the butter, stir in the chopped mushrooms, and let it cook until all moisture has evaporated. Add the seasonings and parsley.
3
Mix
Mix the sieved egg yolk with an equal amount of the mushroom mixture and stir everything well together.
4
Fill and lay up
Fill the empty egg whites with the mixture and place them in a buttered ovenproof dish.
5
Gratinate
Cover with a little light wine sauce or French white sauce, sprinkle over grated cheese, and drizzle a little melted butter over. Place the dish in a hot oven (about 225 °C (435 °F)) for a couple of minutes until the surface is golden.

Changes from the original

The number of eggs is not given in the original; here set to 6 for 4 people. "Spoons"/"spoon" is interpreted as tablespoons and converted to deciliters/grams where natural. Units are modernized, spelling kept in the transcription.

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.

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

Modernised → 1949 (proofread, p. 14)~81% of the text changedremovedadded

~~6 stk~~ Egge-aftenrett. Hårdkokte egg ~~(hardkokte). 1 dl hakket sjampinjong (ca.~~ 4 ~~spiseskjeer). 15 g~~ skjeer ophakket champignons 1 skje smør ~~(til å brune løken).~~ 1 ~~ts finhakket løk.~~ teskje løk 1 ~~ss finhakket persille.~~ spiseskje finklippet persille salt, ~~pepper og muskat (etter smak). 1 dl lys vinsaus eller fransk hvit saus (til å dekke eggene). 2 ss revet ost. 15 g smeltet smør (til dryppning). Skjær de hardkokte eggene~~ pepper, muskat. De hårdkokte egg skjæres på langs i to ~~på langs. Ta~~ deler; plom mene tas ut ~~plommene~~ og ~~gni dem gjennom en sil.. Brun~~ gnis gjen nem sikt; tilsettes like meget av følgende blanding: den ~~finhakkede løken~~ fin hakkede løk brunes lett i ~~smøret, rør inn den~~ smø ret, irøres de hakkede ~~sjampinjongen og la det stå~~ cham pignons, settes over varmen til all fuktighet er ~~dampet bort. Tilsett krydder og persille.. Bland den siktede eggeplommen med like mye av sjampinjongblandingen~~ fordampet, tilsettes krydderier og ~~rør~~ persille; alt ~~godt sammen.. Fyll de~~ blandes godt. De tomme ~~eggehvitene~~ eggehviter fylles med ~~blandingen og legg dem~~ blan dingen, legges i et smurt ~~ildfast fat.. Dekk~~ fat, dekkes med litt lys vinsaus eller fransk hvit saus, ~~strø over revet~~ strøes med reven ost og ~~drypp~~ dryppes med litt smeltet ~~smør over. Sett fatet~~ smør. Settes et par minutter i varm ~~ovn (ca. 225 °C) til overflaten er gyllen.~~ ovn.

Note on Modernised

Antall egg er ikke oppgitt i originalen; her satt til 6 for 4 personer. «Skeer»/«ske» er tolket som spiseskjeer og omregnet til desiliter/gram der det er naturlig. Enheter modernisert, rettskriving beholdt i transkripsjonen.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How do I make the filling?: Lightly brown finely chopped onion (1 tsp) in 1 spoon of butter, stir in 4 spoons of chopped mushroom, and let it cook until all moisture has evaporated. Add salt, pepper, nutmeg, and 1 tbsp of finely chopped parsley. Mix with the hard-boiled egg yolks rubbed through a sieve – equal parts yolk and mushroom mixture.
Which sauce is used over the eggs?: A little light wine sauce or French white sauce. Then grated cheese is sprinkled over, and it is drizzled with a little melted butter.
How long should the dish stay in the oven?: Just a couple of minutes in a hot oven – enough for the cheese to melt and the dish to gratinate, since everything is already cooked.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 11, in the chapter on warm and cold small dishes/egg dishes.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!