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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) → Modernised~74% of the text changedremovedadded
6 egg 1 teskje salt stk egg. 0,25 ts salt. 30 gr. hvetemel g hvetemel. 4 del. melk dl melk. 1 teskje finhakket ts purre (finhakket). 300 gr. g lettsaltet flesk. Eggene vispes sideflesk (eller røkt skinke). Visp eggene med saltet salt og melet mel i 10 minutter, irøres minutter. Rør deretter inn melken og purren. Flesket skjæres den finhakkede purren.. Skjær flesket i tynne skiver og ristes rist dem lett i en panne. Flesket legges op, Er flesket svært salt, gi det først et oppkok i vann.. Ta flesket opp, hell av fettet helles av, og tørk pannen gnis godt av med hvitt papir, så det slik at ikke blir noe salt blir igjen. Fettet helles Hell fettet tilbake i pannen, denne settes igjen over varmen, pannen og når sett den over varmen igjen.. Når fettet er varmt, helles hell inn eggemassen i, og legg flesket legges på. Når Stek til omeletten er stekt stivnet og gyllen på den ene siden, vendes den undersiden.. Vend omeletten over på et lokk, legges igjen legg den tilbake i pannen og stekes stek den ferdig på den andre siden. Røket skinke kan også benyttes. Er flesket eller skinken for salt, må det settes over varmen i koldt vann og gis et opkok før stekingen. Serveres straks.

Note on Modernised

Mål er omregnet til moderne enheter (desiliter, gram, teskje). «Letsaltet flesk» er angitt som lettsaltet sideflesk/bacon. Fremgangsmåten er delt i nummererte trinn og språket modernisert i trinnene, mens transkripsjonen er beholdt i original rettskriving.

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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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