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Stuffed Eggs with Mushroom (oeufs farcis)

Erken's stuffed eggs with mushroom: 8 hard-boiled eggs are halved, the yolks mashed with 15 g butter, 1 tbsp parsley, 2 tbsp chopped mushroom, pepper and 2 anchovies; the whites are filled, warmed in the oven and arranged on a napkin or rice ring with tomato and fried parsley.

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

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About the dish

Stuffed eggs in a variant with mushroom and anchovy, from the chapter "Varme og kolde smaaretter" (hot and cold small dishes). Arrangement on "a folded napkin" or a rice ring was common fine table manners in 1914; fried parsley and tomato gave color to the platter.

How to make it

  1. 1

    Halve the eggs

    Peel the hard-boiled eggs and, when they are completely cold, cut them in two lengthwise or crosswise.

  2. 2

    Make the filling

    Take out the egg yolks and mash them together with the butter, parsley, mushroom, pepper and the cleaned anchovy into a smooth paste.

  3. 3

    Fill the egg whites

    Fill the egg whites with the mixture and set them on a greased ovenproof dish.

  4. 4

    Warm in the oven

    Set the dish in a hot oven until the eggs are heated through.

  5. 5

    Arrange

    Arrange the eggs on a folded napkin or a rice ring and garnish with tomato and fried parsley.

Changes from the original

Salt is not mentioned in the original (the anchovy salts it); it has been kept as optional. Anchovy is given in modern form as anchovy fillets. Arrangement on a folded napkin is kept as an alternative, but the rice ring is mentioned first as a practical option. The method is divided 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. 12) → 1914 (proofread, p. 8)~49% of the text changedremovedadded
Farcerte egg med champignons (oeufs farcis). 8 hårdkokte haardkokte egg 15 gr. smør 1 spiseskje spiseske finhakket persille 2 spiseskjeer spiskeer finhakkede champignons 1 knivsod pepper 2 ansjos. De hårdkokte haardkokte egg avskalles, og, når og naar de er ganske kolde, deles de i to enten langsetter langsefter eller tversover. Eggeplommene uttas Eggeblommerne uttages og støtes sammen med smøret, smørret, persillen og champignonen, krydderiene krydderier samt den rensede ansjos. Med denne deig fylles eggehvitene, fyldes eggehviterne, som settes i sættes paa et smurt, smurt ildfast fat; settes sættes i varm ovn ovn, til de er gjennomvarme, gjennemvarme, anrettes på avlangt fat paa en oplagt serviet eller risrand og pyntes med tomater og stekt persille.

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Frequently asked questions

How long must the eggs cool before they are filled?
The eggs must be completely cold before they are halved – otherwise the white collapses and the filling becomes hard to place. Hard-boil them, peel them and let them become cold all the way through.
What is the filling made of?
The yolks from the 8 eggs are mashed together with 15 g of butter, 1 tablespoon of finely chopped parsley, 2 tablespoons of finely chopped mushrooms, a pinch of pepper and 2 cleaned anchovies.
How are they warmed and served?
The filled whites are set on a greased ovenproof dish in a hot oven until they are heated through. Arranged on a folded napkin or a rice ring and garnished with tomatoes and fried parsley.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 8, under hot and cold small dishes/egg dishes. The original title is "Farcerte egg med champignons (oeufs farcis)".

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