Egg threads for soup: 3 eggs are beaten for 5 minutes, seasoned with salt and pepper, strained, and poured through a fine-meshed sieve into 1 liter of boiling stock so the mixture sets into thin threads.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 73 (falt i det fri)
Egg threads are a simple and old soup garnish that give clear stock both color and body. The technique of pouring egg through a sieve into boiling stock appears in many European cuisines.
Whisk the eggs
Whisk the eggs for 5 minutes and season with salt and pepper. Pour the mixture through a sieve.
Bring the stock to a boil
Bring the stock to a boil in a wide pot.
Make the threads
Pour the egg mixture through a fine-meshed sieve held over the boiling stock. Move the sieve gently back and forth so the egg mixture falls as thin threads into the soup; they set at once.
Lift out
Lift the threads out carefully and let them drain, or serve them straight in the soup.
The measures are retained, but the method is divided into steps. The original's "tør dem forsigtig" is interpreted as lifting the threads out carefully.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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