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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
Modernised → 1949 (proofread, p. 12)~78% of the text changedremovedadded
10 stk egg. 8 egg 75 g loff (uten skorpe). gr. franskbrød 75 g smør. gr. smør 2 ss fløte. skjeer fløte 2 stk rå eggeplommer (rå). salt (etter smak). paprika (etter smak). 1 ss spiseskje finhakket persille. champignonsaus (til servering). Skjær skorpen av loffen og legg brødet Brødet, som er befridd for skorpen, legges i bløt i fløten.. Hardkok de 10 eggene, avskall dem fløten. Eggene hårdkokes; fratas skall og del dem kløves langsetter i to på langs.. Ta ut eggeplommene, bland dem to. Plommene tas ut, blandes med det bløtlagte brødet brødet, og press blandingen gjennom en sil.. Rør smøret dette presses gjennem sikt. Smøret røres hvitt og bland det inn blandes i eggemassen sammen med eggmassen, tillikemed de rå eggeplommene, salt, paprika eggeplommer, krydderiene og persille.. Fyll noe persillen. Noget av farsen denne eggmasse fylles i eggehvitene. Legg eggehvitene; resten som en høy stripe midt på legges høit midtefter et avlangt fat fat, og stikk de halve eggene ned egg settes heri. Fatet settes i massen.. Sett fatet 5 minutter i en varm ovn (ca. 200 °C) rett umiddelbart før servering, anretning, og hell champignonsaus rundt helles omkring 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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