What is the eggedram in this recipe made of?

Just three things: 1 egg yolk, 1 teaspoon of confectioners' (powdered) sugar, and 1 glass of cold, strong coffee.

Beat the egg yolk and confectioners' sugar until pale, then add the cold, strong coffee. It takes about 5 minutes.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 659, in the chapter on nursing and invalid cookery, so it was intended as a fortifying drink for the sick.

Is raw egg yolk safe today?

The recipe uses raw egg yolk, as was common in 1914. Today you should use fresh eggs from a reliable source, and raw eggs are not recommended for young children, pregnant women, the elderly, or the sick.

Eggnog Cordial (Eggedram)

Name: Eggnog Cordial (Eggedram)
Prep time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: Norwegian
Ingredients: 1 pcs egg yolk; 1 tsp confectioners' sugar (powdered sugar); 1 dl coffee (cold and strong, about 1 glass)

Erken's eggedram (a simple egg-and-coffee pick-me-up) for invalids: one egg yolk beaten pale with 1 tsp confectioners' sugar and let down with a glass of cold, strong coffee. One serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 659 (falt i det fri)

Be the first to rate

About the dish

The invalid-cookery chapter of "Stor kokebok" (1914) contains several quick egg drinks. This version with cold, strong coffee was meant both to nourish and to revive.

How to make it

1
Beat egg yolk and sugar
Beat the egg yolk and confectioners' sugar until pale.
2
Add the coffee
Stir in the cold, strong coffee and serve.

Changes from the original

Confectioners' sugar has been kept as powdered sugar; "1 glass" is interpreted as about 1 dl. The method has been divided into steps.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 659) → 1949 (korrekturlest, s. 793)~45% av teksten endretfjernetlagt til

1 ~~eggeblomme~~ eggeplomme 1 ~~teske~~ teskje flormelis 1 ~~glas~~ glass kold, sterk kaffe. ~~Eggeblommen~~ Eggeplommen og sukkeret røres hvitt, ~~tilsættes~~ tilsettes kaffen.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is the eggedram in this recipe made of?: Just three things: 1 egg yolk, 1 teaspoon of confectioners' (powdered) sugar, and 1 glass of cold, strong coffee.
How do I make it?: Beat the egg yolk and confectioners' sugar until pale, then add the cold, strong coffee. It takes about 5 minutes.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 659, in the chapter on nursing and invalid cookery, so it was intended as a fortifying drink for the sick.
Is raw egg yolk safe today?: The recipe uses raw egg yolk, as was common in 1914. Today you should use fresh eggs from a reliable source, and raw eggs are not recommended for young children, pregnant women, the elderly, or the sick.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!