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Mock Eggs (poached eggs)

Erken's poached eggs: 1 liter water with 10 g salt and 1 tsp vinegar is brought to a boil, 5-6 eggs are slipped in gently and poached about 3 minutes until the white has set, lifted out with a slotted spoon, dipped in cold water and kept in lukewarm water; the white is trimmed with a glass. Used in soups and vegetable dishes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 8 (falt i det fri)

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About the dish

The base recipe for poached eggs from the chapter "Hot and cold small dishes." Erken uses the French term oeufs poches and points out that the eggs are used both in soups and for vegetable dishes. The trick of cutting out the eggs with a glass or a tin ring to trim away loose white shows how much weight she put on a neat presentation.

How to make it

  1. 1

    Bring the water to a boil

    Fill a wide pan or saucepan with water, bring to a boil and add the salt and vinegar.

  2. 2

    Slip in the eggs

    Crack the eggs in gently right down at the surface of the water, where the water boils most strongly. Put in no more than 5-6 eggs at a time.

  3. 3

    Poach

    Keep the water at a gentle simmer, skim as you go and spoon a little water over the eggs with a slotted spoon. Reckon about 3 minutes, until the white has set.

  4. 4

    Lift out and keep warm

    Lift the eggs out with a slotted spoon, dip them in cold water and place them on a flat dish with a little lukewarm water until they are to be used.

  5. 5

    Neaten the eggs

    Trim the loose white by cutting out the eggs with a glass or a round ring.

Changes from the original

The number of eggs has been set at 6 (Erken states 5-6 at a time). "Teske" has been converted to teaspoon, and the method has been split into numbered steps in modern Norwegian.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 8) → 1949 (korrekturlest, s. 10)~71% av teksten endretfjernetlagt til
Forlorne egg (oeufs pochés). (Oeufs pochés.) Egg 1 l. vand 10 gr. salt 1 teske eddik. vann En pande fyldes panne fylles med kokende vand, tilsættes salt og eddik. vann. Egget slaaes forsigtig slåes forsiktig i, like nede ved vandet vannet og hvor dette det koker sterkest. Eller ha egget i en kopp og hvelv denne hurtig i det kokende vann. Ha ikke for mange egg ad gangen i panden, 5—6. pannen, 2—3. Hold vandet vannet i let lett kok, dryp drypp litt vand vann over egget med en hulslev. gjennem hullslev. Beregn 3 minutters svak kokning. Eggene tages tas op med en hulslev, hullslev, dyppet i koldt vand, vann, og lægges paa et legges på flatt fat i litt lunkent vand, indtil til de skal brukes. — Hviten avpudses, avpusses, idet eggene stikkes ut med et glas glass eller blikring. Under kokningen maa vandet skummes, og man lar eggene koke, til hviten er stivnet. Eggene maa være absolut friske. Forlorne egg anvendes blikkring (ikke til forskjellige supper daglig bruk). Skal eggene kokes i vann komfyr, legges de i en kopp, påhelles koldt vann, settes ned og til flere grønsakeretter. står i vannkomfyren 10 minutter.

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Frequently asked questions

How long should poached eggs cook?
Reckon about 3 minutes in gently boiling water - until the white has set. Spoon a little water over the egg with a slotted spoon while it cooks.
Why vinegar and salt in the water?
1 liter of water is given 10 g salt and 1 teaspoon vinegar. It helps the white set quickly around the yolk, so the egg holds its shape.
How many eggs can I poach at a time?
Not too many - 5-6 eggs in the pan at a time. The egg is slipped in gently right down at the surface of the water where the water boils most strongly.
Can the eggs be made in advance?
Yes. Take them out with a slotted spoon dipped in cold water and place them on a flat dish in a little lukewarm water until they are to be used. The white is trimmed by cutting out the eggs with a glass or a tin ring. The eggs must be very fresh.

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