A variant of Erken's scrambled eggs with about 1 dl of shrimp or crayfish stirred in or set in the middle of the eggs, with 1 tbsp shrimp or crayfish sauce piped as a stripe around the platter.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 11 (falt i det fri)
A variant of the basic scrambled eggs in "Stor kokebok" (1914), with shrimp or crayfish and an accompanying shellfish sauce – a more festive presentation on a platter.
Make the scrambled eggs
Whisk together the eggs, salt, and pepper. Melt 30 g butter in a saucepan, pour in the egg mixture, and stir over moderate heat until the eggs have set to the right consistency. Take the pan off the heat and stir in 40 g butter a little at a time, along with the cream.
Add the shellfish
Stir the shrimp or crayfish into the scrambled eggs, or place them in a cluster in the center of the eggs after they have been turned out onto the platter.
Plating
Pipe the shrimp or crayfish sauce as a stripe around the scrambled eggs and serve at once.
The OCR is unclear about the amount of shellfish; it is read here as 1 deciliter of shrimp or crayfish. The base recipe's quantities are repeated in the ingredient list. Units modernized.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Egg
Smør
Kremfløte
Reker
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!
