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Pork Omelet

A thick pan-fried omelet from Erken's Stor kokebok (1914) with 6 eggs, flour, milk, leek and lightly salted pork; fried on both sides in the pork fat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 429 (falt i det fri)

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About the dish

From the chapter "Salads, omelets, side dishes" in Henriette Schønberg Erken's "Stor kokebok" (1914). A solid, thick omelet with salted pork – typical peasant fare served as a side dish or simple dinner.

How to make it

  1. 1

    Make the batter

    Beat the eggs with salt and flour for 10 minutes. Then stir in the milk and the finely chopped leek.

  2. 2

    Fry the pork

    Cut the pork into thin slices and fry them lightly in a pan. If the pork is very salty, first give it a boil in water.

  3. 3

    Clean the pan

    Take up the pork, pour off the fat and wipe the pan well with white paper, so that no salt remains. Pour the fat back into the pan and set it over the heat again.

  4. 4

    Fry the omelet

    When the fat is hot, pour in the egg mixture and lay the pork on top. Fry until the omelet has set and is golden on the underside.

  5. 5

    Turn and finish

    Turn the omelet over onto a lid, put it back in the pan and finish frying it on the other side. Serve immediately.

Changes from the original

Measurements have been converted to modern units (deciliters, grams, teaspoon). "Lightly salted pork" is given as lightly salted side pork/bacon. The method has been divided into numbered steps and the language modernized in the steps, while the transcription is kept in the original spelling.

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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
1949 (proofread, p. 476) → 1914 (proofread, p. 429)~49% of the text changedremovedadded
6 egg 1 teskje 1/4 teske salt 30 gr. hvetemel 4 del. melk 1 teskje teske finhakket purre 300 gr. lettsaltet letsaltet flesk. Eggene vispes med saltet og melet i 10 minutter, irøres melken og purren. Flesket skjæres i tynne tynde skiver og ristes lett let i panne. pande. Flesket legges lægges op, fettet helles heldes av, og pannen gnis panden gnides godt av med hvitt papir, så det ikke blir noe saa intet salt blir igjen. Fettet helles heldes tilbake i pannen, panden, denne settes sættes igjen over varmen, og når naar fettet er varmt, helles heldes eggemassen i, i og flesket legges på. Når lægges paa. Naar omeletten er stekt på paa den ene siden, side, vendes den på paa et lokk, legges lok, lægges igjen i pannen panden og stekes på paa den andre siden. anden side. Røket skinke kan også ogsaa benyttes. Er flesket eller skinken for salt, må maa det settes over varmen i koldt vann og gis gives et opkok i vand før stekingen. stekningen.

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Frequently asked questions

How long should the egg mixture be beaten?
The eggs are beaten with salt and wheat flour for 10 minutes, then the milk and the finely chopped leek are stirred in.
Why is the pan wiped with paper?
After the pork slices have been lightly fried, the fat is poured off and the pan is wiped well with white paper so that no salt is left. Then the fat is poured back and used for frying.
Can I use ham instead of pork?
Yes, smoked ham can also be used. If the pork or ham is too salty, it is given a boil in water before frying.
How is the omelet fried?
The egg mixture is poured into the hot pan and the pork is laid on top. When it is fried on one side, it is turned onto a lid, put back in the pan and fried on the other side.

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