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Scrambled Eggs

Erken's basic scrambled eggs: 6 eggs beaten with salt and pepper, stirred into melted butter over moderate heat, finished with 40 g butter and 3 tbsp cream. Served with ham or salmon, or varied with add-ins.

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

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About the dish

The basic scrambled-egg recipe in "Stor kokebok" (1914). It is the starting point for several variations in the book – spring scrambled eggs, scrambled eggs with shrimp or crayfish, and with mushrooms.

How to make it

  1. 1

    Beat the eggs

    Beat the eggs, salt, and pepper well together (the original says for 10 minutes).

  2. 2

    Stir the eggs

    Melt 30 g butter in a pot, pour in the egg mixture, and stir with a wooden spoon over not too high heat.

  3. 3

    Finish

    When the eggs are suitably set – not in too large lumps – take the pot off the heat. Stir in 40 g butter little by little, along with the cream.

  4. 4

    Serve

    Serve the scrambled eggs with salty and smoked foods such as ham or salmon. They can also be mixed with vegetables, mushrooms, or fish, and are then named after the add-in.

Changes from the original

Units modernized (gr. → g, tablespoons → tbsp). The method has been divided into steps; the 10-minute beating time is kept, but in practice beating the eggs well together is enough.

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.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 15) → Modernised~80% of the text changedremovedadded
8 egg 8 skjeer nysilt melk 1 teskje salt 1 spiseskje finklippet gressløk 6 stk egg. 30 gr. smør. Eggene, g smør (til stekingen). 40 g smør (til å røre inn til slutt). 3 ss fløte. salt (etter smak). pepper (etter smak). Visp egg, salt og pepper vispes godt sammen (originalen sier i 10 minutter. minutter).. Smelt 30 gr. g smør smeltes i en gryte, eggmassen hæs i, hell inn eggemassen og der røres rør med tresleiv over ikke for sterk varme med en treskje. varme.. Når eggene er passe jevnet — stivnet – ikke for store klumper — – tas gryten av, og man rører de av varmen. Rør inn 40 gr. g smør litt efter litt i, etter litt, samt fløten. fløten.. Server eggerøren til salte og røkte varer som skinke eller laks. Den kan også blandes med grønnsaker, sjampinjong eller fisk og får da navn etter tilsetningen.

Note on Modernised

Enheter modernisert (gr. → g, spiseskeer → ss). Fremgangsmåten er delt i trinn; vispetiden på 10 minutter er beholdt, men i praksis holder det å vispe eggene godt sammen.

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Frequently asked questions

Why should the eggs be beaten for 10 minutes?
Long beating makes the egg mixture airy and even, so the scrambled eggs turn out fine and soft in texture. Salt and pepper are beaten in at the same time.
How do I keep the scrambled eggs from turning dry or lumpy?
Stir the mixture over not too high heat with a wooden spoon, and take the pot off as soon as the eggs are suitably set — without too large lumps. Then stir in 40 g butter little by little, along with 3 tablespoons cream, which gives a soft, creamy scramble.
What are the scrambled eggs served with?
With salty and smoked things like ham and salmon. You can also mix in vegetables, mushrooms, or fish, and name the dish after the add-in. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 11, and makes 3 servings.

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