What does the filling for stuffed eggs consist of?

The filling is made from the yolks of the 10 hard-boiled eggs, 75 g of crustless white bread soaked in 2 tablespoons of cream, 75 g of creamed butter, 2 raw egg yolks, salt, paprika, and 1 tablespoon of finely chopped parsley. The yolks and bread are pressed through a sieve before the butter, raw yolks, seasoning, and parsley are blended in.

How is the dish arranged?

Some of the egg mixture is piped into the egg whites. The rest is laid in a tall strip down the middle of an oblong platter, and the egg halves are pressed into the mixture. The platter is put in a hot oven for 5 minutes just before serving, and mushroom sauce is poured around it on the platter.

Where does the recipe come from, and how many does it serve?

The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 9, in the chapter on hot and cold small dishes/egg dishes. It serves 5 and takes around 50 minutes in all.

Stuffed Eggs

Name: Stuffed Eggs
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 5 servings
Cuisine: Norwegian
Ingredients: 10 pcs eggs; 75 g white bread (without crust); 75 g butter; 2 tbsp cream; 2 pcs egg yolks (raw); salt (to taste); paprika (to taste); 1 tbsp finely chopped parsley; mushroom sauce (for serving)

Stuffed eggs from Erken's Stor kokebok 1914: hard-boiled eggs halved, the yolks mashed with cream-soaked white bread, butter, raw egg yolks, salt, paprika, and parsley, filled back into the whites, warmed in the oven, and served with mushroom sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 9 (falt i det fri)

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About the dish

From the chapter "Hot and Cold Small Dishes" in Henriette Schønberg Erken's "Stor kokebok" (1914). Stuffed eggs were a typical starter or cold small dish in the bourgeois kitchen, usually served with mushroom sauce.

How to make it

1
Soak the bread
Cut the crust off the white bread and soak the bread in the cream.
2
Boil the eggs
Hard-boil the 10 eggs, peel them, and cut them in half lengthwise.
3
Make the filling
Remove the egg yolks, mix them with the soaked bread, and press the mixture through a sieve.
4
Stir in butter and seasoning
Cream the butter until white and blend it into the egg mixture together with the raw egg yolks, salt, paprika, and parsley.
5
Fill and arrange
Pipe some of the filling into the egg whites. Lay the rest as a tall strip down the middle of an oblong platter and press the egg halves into the mixture.
6
Warm and serve
Put the platter in a hot oven (about 200 °C (390 °F)) for 5 minutes just before serving, and pour mushroom sauce around it on the platter.

Changes from the original

"Skeer" is interpreted as tablespoons, with amounts given in modern measures (g, tablespoons). The method has been broken into numbered steps and the language modernized, but the ingredients are unchanged. An oven temperature is given (about 200 °C (390 °F)) since the original only says "hot oven."

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 9) → 1949 (korrekturlest, s. 12)~42% av teksten endretfjernetlagt til

10 8 egg 75 gr. franskbrød 75 gr. smør 2 ~~skeer~~ skjeer fløte 2 ~~raa eggeblommer~~ rå eggeplommer salt paprika 1 ~~spiseske~~ spiseskje finhakket ~~persille~~ persille. Brødet, som er befridd for skorpen, ~~lægges~~ legges i bløt i fløten. Eggene ~~haardkokes; fratages skal~~ hårdkokes; fratas skall og kløves ~~langsefter~~ langsetter i to. ~~Blommen tages~~ Plommene tas ut, blandes med brødet, og dette presses gjennem ~~sigt. Smørret~~ sikt. Smøret røres hvitt og blandes i ~~eggemassen,~~ eggmassen, tillikemed de ~~raa eggeblommer, krydderierne~~ rå eggeplommer, krydderiene og persillen. Noget av denne ~~eggemasse fyldes~~ eggmasse fylles i ~~eggehviterne;~~ eggehvitene; resten ~~lægges~~ legges høit midtefter et avlangt fat, og de halve egg ~~stikkes~~ settes heri. Fatet ~~sættes~~ settes i 5 minutter i en varm ovn umiddelbart før anretning, og champignonsaus ~~heldes~~ helles omkring ~~paa~~ på fatet.

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Frequently asked questions

What does the filling for stuffed eggs consist of?: The filling is made from the yolks of the 10 hard-boiled eggs, 75 g of crustless white bread soaked in 2 tablespoons of cream, 75 g of creamed butter, 2 raw egg yolks, salt, paprika, and 1 tablespoon of finely chopped parsley. The yolks and bread are pressed through a sieve before the butter, raw yolks, seasoning, and parsley are blended in.
How is the dish arranged?: Some of the egg mixture is piped into the egg whites. The rest is laid in a tall strip down the middle of an oblong platter, and the egg halves are pressed into the mixture. The platter is put in a hot oven for 5 minutes just before serving, and mushroom sauce is poured around it on the platter.
Where does the recipe come from, and how many does it serve?: The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 9, in the chapter on hot and cold small dishes/egg dishes. It serves 5 and takes around 50 minutes in all.

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