How many eggs should I use at a time?

The recipe recommends 3–6 eggs per omelette, adjusted to the size of the pan. For larger amounts: remove one egg white for every fifth egg.

How does the omelette become light?

The egg yolks are beaten with salt and pepper for 10 minutes, and the stiffly beaten egg whites are folded in at the end. The butter is heated well without browning, and the egg mixture is stirred immediately with a fork in the pan.

What can the omelette be filled with?

Creamed vegetables, fish, or meat are put in before the omelette is rolled up quickly. Place it on a warm platter and brush a little butter over it for gloss – but this must be done quickly.

How do I prepare the omelette pan?

Heat the pan before use, grease it with butter, and rub it with a linen cloth until it is shiny.

Egg Omelette

Erken's basic egg omelette (1914): 3 eggs, salt, pepper, and 15 g butter. Egg yolks beaten 10 minutes with salt and pepper, stiffly beaten whites folded in, cooked in pale butter in a hot omelette pan, optionally filled with creamed vegetables, fish, meat, or preserved berries, rolled up and brushed with butter. Includes advice on the pan, egg quantity, and glazing with burnt sugar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 425 (falt i det fri)

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About the dish

The basic recipe in Erken's omelette section, with her detailed advice on the omelette pan, the amount of eggs, the color of the butter, and the little "kitchen secrets" of shaking the omelette together. It can be made both as a breakfast/supper omelette filled with creamed vegetables, fish, or meat, and as a dessert omelette with preserved berries and a burnt-sugar pattern.

How to make it

1
Prepare the pan
Heat the omelette pan before use, grease it with butter, and rub it with a linen cloth until it is shiny. Do not make a larger portion than 3–6 eggs at a time, adjusted to the size of the pan; if many eggs are used, remove one egg white for every fifth egg.
2
Beat the egg yolks
Beat the egg yolks, salt, and pepper together for 10 minutes.
3
Fold in the egg whites
Beat the egg whites stiff and fold them gently into the egg yolk mixture.
4
Cook the omelette
Heat the butter well in the omelette pan without browning it – browned butter makes the omelette lose its nice, pale color. Pour in the egg mixture and stir immediately with a fork. The omelette should be thick and light, not heavily cooked.
5
Fill and roll up
If the omelette is to be filled, put in the creamed vegetables, fish, or meat now, and roll the omelette up quickly. When it begins to set, jerk the pan sharply so the omelette rolls itself together. If you have only a large pan for a small omelette, hold the pan slightly tilted so the eggs do not spread over the whole bottom.
6
Plate
Place the omelette on a warm platter and brush a piece of butter over the surface so it becomes glossy – but this must be done quickly. If you want it firmer, put the platter into the oven for a few moments.
7
Variations
The omelette can also be shaken together from both sides, and along the "channel" in the middle you place whole preserved berries for a dessert omelette, or creamed vegetables, fish, or meat for a breakfast or supper omelette. A dessert omelette can be glazed: sprinkle powdered sugar over it and make brown patterns in the sugar with a red-hot, clean iron after the omelette is on the platter.
8
Serving
Never have omelettes ready before they can be served.

Changes from the original

Quantities are kept (3 eggs, 15 g butter); salt and pepper are given as a pinch/to taste. Filling is listed as an optional ingredient. Erken's general advice on the pan, egg whites, and cooking is brought in as its own step in modern language.

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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

Modernised → 1949 (proofread, p. 471)~86% of the text changedremovedadded

3 stk egg (deles i plomme og hvite). 0,5 ts salt (etter smak). pepper (etter smak). 15 g smør (til steking). smør til pensling (strykes over den ferdige omeletten). fyll (valgfritt: stuede grønnsaker, fisk, kjøtt eller syltede bær). Varm omelettpannen før bruk, smør den med smør og gni den med en linklut til den er blank. Lag ikke større porsjon enn 3–6 egg om gangen, avpasset etter pannens størrelse; tas det mange egg, ~~fjernes én eggehvite for hvert femte egg.. Rør eggeplommer,~~ salt, pepper, 15 gr. smør. Eggeplommene, salt og pepper ~~sammen~~ røres i 10 ~~minutter.. Visp eggehvitene stive og bland dem forsiktig inn i eggeplommerøren..~~ minutter, tilsettes de stivvispede eggviter. Varm smøret godt i omelettpannen uten å brune det ~~– brunt smør gjør at omeletten mister sin pene, lyse farge. Hell eggemassen i~~ og hell eggemassen i; rør straks rundt med en gaffel. ~~Omeletten skal være tykk og lett, ikke sterkt stekt..~~ Skal omeletten fylles, legges stuede grønnsaker, fisk eller kjøtt ~~inn nå,~~ i nu, og omeletten rulles ~~raskt sammen. Når den begynner å feste seg, ristes pannen med et rykk så omeletten ruller seg~~ hurtig sammen. ~~Har man bare en stor panne til en liten omelett, holdes pannen litt på skrå så eggene ikke brer seg over hele bunnen.. Legg omeletten~~ Legges på varmt ~~fat~~ fat, og ~~stryk et stykke~~ litt smør strykes over overflaten så for å få den ~~blir glinsende – men det~~ mere glinsende. Men fort må skje fort. Vil man ha den fastere, settes fatet noen øyeblikk inn i ovnen.. Omeletten kan også ristes sammen fra begge sider, og langs «rennen» i midten legges hele, syltede bær til dessertomelett, eller stuede grønnsaker, fisk eller kjøtt til frokost- eller aftensomelett. En dessertomelett kan glaseres: strø over støtt sukker og lag brune figurer i sukkeret med et glødende, rent jern etter at omeletten er lagt på fatet.. Ha aldri omeletter ferdige før de kan serveres. det skje.

Note on Modernised

Mengder er beholdt (3 egg, 15 g smør); salt og pepper er angitt som knivsodd/etter smak. Fyll er ført opp som valgfri ingrediens. Erkens generelle råd om panne, eggehviter og steking er ført inn som eget trinn i moderne språk.

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Frequently asked questions

How many eggs should I use at a time?: The recipe recommends 3–6 eggs per omelette, adjusted to the size of the pan. For larger amounts: remove one egg white for every fifth egg.
How does the omelette become light?: The egg yolks are beaten with salt and pepper for 10 minutes, and the stiffly beaten egg whites are folded in at the end. The butter is heated well without browning, and the egg mixture is stirred immediately with a fork in the pan.
What can the omelette be filled with?: Creamed vegetables, fish, or meat are put in before the omelette is rolled up quickly. Place it on a warm platter and brush a little butter over it for gloss – but this must be done quickly.
How do I prepare the omelette pan?: Heat the pan before use, grease it with butter, and rub it with a linen cloth until it is shiny.

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