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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 8) → Modernised~81% of the text changedremovedadded
Forlorne 6 stk egg (oeufs pochés). Egg (helt ferske). 1 l. vand l vann. 10 gr. salt g salt. 1 teske ts eddik. En pande fyldes Fyll en vid panne eller kasserolle med kokende vand, tilsættes vann, kok opp og tilsett salt og eddik. Egget slaaes forsigtig i, like eddik.. Knekk eggene forsiktig ned helt nede ved vandet og hvor dette vannflaten, der vannet koker sterkest. Ha ikke for mange mer enn 5–6 egg ad gangen i panden, 5—6. om gangen.. Hold vandet vannet i let svak kok, dryp skum av underveis og drypp litt vand vann over egget eggene med en hulslev. Beregn hullsleiv. Regn omtrent 3 minutters kokning. Eggene tages op minutter, til hviten er stivnet.. Løft eggene opp med en hulslev, dyppet hullsleiv, dypp dem i koldt vand, kaldt vann og lægges paa legg dem på et flatt fat i med litt lunkent vand, indtil vann til de skal brukes. — Hviten avpudses, idet brukes.. Avpuss den løse hviten ved å stikke 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 til forskjellige supper og til flere grønsakeretter. en rund ring.

Note on Modernised

Mengden egg er satt til 6 stk (Erken angir 5–6 om gangen). «Teske» er omregnet til teskje, og fremgangsmåten er delt i nummererte trinn på moderne norsk.

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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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