Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Egg custard toppers

A mixture of eggs, boiling cream-milk and parsley is set in small moulds in a water bath, turned out and served on a slice of tomato or celeriac with soups. From Erken's Stor kokebok (1949), p. 87.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 87 (falt i det fri)

Be the first to rate

About the dish

Eggtopper belong to the soup accompaniments in the 1949 edition, used as a neat addition to various soups.

How to make it

  1. 1

    Whisk the eggs

    Whisk the eggs for 5 minutes. Add the boiling milk, salt and finely chopped parsley.

  2. 2

    Fill the moulds

    Pour the mixture into small, well-buttered moulds or egg cups. Tie greased paper over the top.

  3. 3

    Set in a water bath

    Place the moulds in a water bath on the stove or in the oven. The water must not boil, and should come up as high as the egg mixture in the mould.

  4. 4

    Turn out and serve

    Cool, turn out and serve on a slice of tomato or celeriac with various soups.

Changes from the original

Quantities are unchanged. A knife-tip of salt is written as a pinch. The water bath is explained as in the text: the water must not boil.

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.

From1949Modernised
To1949Modernised

Pick two different editions to see a comparison.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Should the water bath boil?
No. According to Erken the water must not boil, only stand as high as the egg in the mould.
What are the toppers served on?
On a slice of tomato or celeriac, with various soups.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!