Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
ProofreadPage 7
Kokes i 8 minutter istedenfor i 3½ minut, ellers behandles de som bløtkokte. Lægges straks i koldt vand, hvis de skal avskalles.
Hard-Boiled Eggs
Hard-boiled eggs at Erken 1914: like soft-boiled eggs, but with 8 minutes of boiling; put straight into cold water if they are to be peeled.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 7 (falt i det fri)
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About the dish
A short addition to the recipe for soft-boiled eggs. Hard-boiled eggs were the starting point for many of the chapter's small dishes, such as stuffed eggs.
How to make it
- 1
Boil
Treat the eggs like soft-boiled eggs, but boil them for 8 minutes instead of 3 1/2 minutes.
- 2
Cool
Put the eggs straight into cold water if they are to be peeled.
Changes from the original
Only the spelling has been modernized; the method is the same as for soft-boiled eggs.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 10
Kokes i 8—12 min. isteden for i 3¼ minutt, ellers behandles de som bløtkokte. Legges straks i koldt vann, hvis de skal avskalles. Under kokningen må vannet skummes, og man lar eggene koke til hviten er stivnet. Eggene må være absolutt friske, helst så nylagte som mulig. Eggene kan også forlores i eggepanne med ringer.
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Tidsmaskin – hva endret seg?
1914 (korrekturlest, s. 7) → 1949 (korrekturlest, s. 10)~76% av teksten endretfjernetlagt til
Kokes i 8 minutter istedenfor 8—12 min. isteden for i 3½ minut, 3¼ minutt, ellers behandles de som bløtkokte. Lægges Legges straks i koldt vand, vann, hvis de skal avskalles. Under kokningen må vannet skummes, og man lar eggene koke til hviten er stivnet. Eggene må være absolutt friske, helst så nylagte som mulig. Eggene kan også forlores i eggepanne med ringer.
Community interpretations
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Frequently asked questions
- How long should the eggs boil?
- 8 minutes for hard-boiled eggs, versus 3 1/2 minutes for soft-boiled.
- Why should the eggs go into cold water afterward?
- Put them straight into cold water if they are to be peeled - the shell then comes off more easily.
- Where does the recipe come from?
- From Henriette Schonberg Erken's "Stor kokebok" (1914), page 7.
- Are they otherwise treated like soft-boiled eggs?
- Yes, the method is the same as for soft-boiled eggs - just with a longer cooking time.
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