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Scrambled Eggs with Mushrooms

Erken's simple variant of scrambled eggs in which 100 g of chopped mushrooms is stirred into standard scrambled eggs made from 6 eggs, butter, cream, salt, and pepper and cooked gently to a creamy consistency.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 12 (falt i det fri)

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About the dish

A short variant recipe in the series of scrambled-egg dishes in the chapter "Hot and cold small dishes." Erken assumes the reader will use the quantities from the preceding scrambled eggs and simply add chopped mushrooms. In 1914 mushrooms were a refined, often canned product that gave a simple scramble a party feel.

How to make it

  1. 1

    Mix the egg mixture

    Lightly whisk the eggs together with the cream, salt, and pepper.

  2. 2

    Add the mushrooms

    Finely chop the mushrooms and stir them into the egg mixture.

  3. 3

    Cook the scrambled eggs

    Melt the butter in a heavy-bottomed pan or saucepan, pour in the mixture, and stir gently over low heat until the eggs thicken and turn glossy and moist. Take them off the heat before they dry out, and serve at once.

Changes from the original

The quantities for eggs, butter, cream, salt, and pepper are taken from Erken's standard scrambled eggs (which she refers to) and stated explicitly, since the original only refers to "the above." Deciliters and grams retained; "champignons" written as mushrooms.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 12) → Modernisert~98% av teksten endretfjernetlagt til
Egg, smør, pepper, 6 stk egg (som i den foregående eggerøren). 25 g smør. 1 dl fløte. 0,5 ts salt og fløte som ovenstaaende. Tilsættes: (etter smak). 1 knivsodd pepper. 100 gr. hakkede champignons. Kokes som ovenfor forklaret. g sjampinjong (hakket). Visp eggene lett sammen med fløte, salt og pepper.. Hakk sjampinjongen fint og bland den inn i eggeblandingen.. Smelt smøret i en tykkbunnet panne eller kasserolle, hell inn blandingen og rør rolig over svak varme til røren tykner og er blank og fuktig. Ta den av varmen før den blir tørr, og server straks.

Note til Modernisert

Mengdene for egg, smør, fløte, salt og pepper er hentet fra Erkens standard eggerøre (som hun viser til) og oppgitt eksplisitt, siden originalen bare henviser til «ovenstaaende». Desiliter og gram beholdt; «champignons» skrevet som sjampinjong.

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Frequently asked questions

What is the dish made of?
Eggs, butter, pepper, salt, and cream – as in ordinary scrambled eggs – with 100 grams of chopped mushrooms added.
How many mushrooms do I need?
100 grams of mushrooms, finely chopped, for 4 servings.
How is it made?
It is cooked/stirred the same way as ordinary scrambled eggs in the preceding recipe; the mushrooms are stirred in. Allow about 15 minutes in all.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 12, under hot and cold small dishes/egg dishes.

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