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Steamed omelette with vegetables

Steamed omelette is a sauce of butter, flour and milk enriched with eggs, folded light with whisked whites and cooked in a ring mould in a water bath, served with stewed vegetables in the centre. From Erken's Stor kokebok (1949), p. 486.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 486 (falt i det fri)

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About the dish

The omelette is cooked in a water bath in the oven rather than in a frying pan, and filled with stewed vegetables. It is placed among the omelettes and intermediate courses.

How to make it

  1. 1

    Make the sauce

    Melt the butter, stir in the flour and thin with milk or vegetable water. Bring to the boil and let it cool.

  2. 2

    Mix the batter

    Stir in the egg yolks one at a time and season with salt and pepper. Finally fold in the stiffly whisked egg whites.

  3. 3

    Cook in a water bath

    Pour the batter into a greased, dusted ring mould. Cook in a water bath in a moderately hot oven for about 20 minutes.

  4. 4

    Turn out and fill

    Turn the omelette out onto a warm dish. Put creamed cauliflower or other stewed vegetables in the centre and arrange small bunches of boiled vegetables around the rim.

Changes from the original

A moderately hot oven is kept as written, since the text gives no temperature.

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Frequently asked questions

What is a steamed omelette?
Here it is an egg mixture on a cooked sauce of butter, flour and milk, cooked in a water bath in a ring mould.
How long does it cook?
Erken gives about 20 minutes in a water bath in a moderately hot oven.
What is it served with?
The centre is filled with creamed cauliflower or other stewed vegetables, with small bunches of boiled vegetables around the rim.

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