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

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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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