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Stuffed Eggs

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. 1

    Soak the bread

    Cut the crust off the white bread and soak the bread in the cream.

  2. 2

    Boil the eggs

    Hard-boil the 10 eggs, peel them, and cut them in half lengthwise.

  3. 3

    Make the filling

    Remove the egg yolks, mix them with the soaked bread, and press the mixture through a sieve.

  4. 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. 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. 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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 9) → Modernised~80% of the text changedremovedadded
10 egg stk egg. 75 gr. franskbrød g loff (uten skorpe). 75 gr. smør g smør. 2 skeer fløte ss fløte. 2 raa eggeblommer stk eggeplommer (rå). salt (etter smak). paprika (etter smak). 1 spiseske ss finhakket persille Brødet, som er befridd for skorpen, lægges persille. champignonsaus (til servering). Skjær skorpen av loffen og legg brødet i bløt i fløten. Eggene haardkokes; fratages skal fløten.. Hardkok de 10 eggene, avskall dem og kløves langsefter del dem i to. Blommen tages ut, blandes to på langs.. Ta ut eggeplommene, bland dem med brødet, det bløtlagte brødet og dette presses gjennem sigt. Smørret røres press blandingen gjennom en sil.. Rør smøret hvitt og blandes bland det inn i eggemassen, tillikemed eggemassen sammen med de raa eggeblommer, krydderierne rå eggeplommene, salt, paprika og persillen. Noget persille.. Fyll noe av denne eggemasse fyldes farsen i eggehviterne; eggehvitene. Legg resten lægges høit midtefter som en høy stripe midt på et avlangt fat, fat og stikk de halve egg stikkes heri. Fatet sættes eggene ned i massen.. Sett fatet 5 minutter i en varm ovn umiddelbart (ca. 200 °C) rett før anretning, servering, og hell champignonsaus heldes omkring paa rundt på fatet.

Note on Modernised

«Skeer» tolket som spiseskjeer, mengder oppgitt i moderne mål (g, spiseskjeer). Fremgangsmåten er delt i nummererte trinn og språket modernisert, men ingrediensene er uendret. Ovnstemperatur er angitt (ca. 200 °C) siden originalen bare sier «varm ovn».

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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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