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Marzipan Eggs

Marzipan eggs: a yellow-red marzipan ball serving as the «yolk» is coated with plain marzipan, rolled smooth and shaped like an egg, then cut across or into diagonal slices.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 629 (falt i det fri)

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About the dish

Marzipan eggs with a «yolk» inside—a striking confection that reveals its cut surface when the egg is divided.

How to make it

  1. 1

    Color the yolk

    Knead the marzipan with a little yellow and red coloring until it takes on an egg-yolk color.

  2. 2

    Roll balls

    Roll the paste into balls the size of an egg yolk.

  3. 3

    Add the white

    Coat each ball with a layer of plain marzipan and roll the egg in your hand until all the seams are smoothed away.

  4. 4

    Shape the egg

    Shape it slightly rounded at one end and pointed at the other.

  5. 5

    Divide

    Cut the eggs in half with a sharp knife, or cut them diagonally into slices.

Changes from the original

Quantities estimated; modern measures and spelling. The OCR had placed the title further down the page; the text has been joined with the correct title.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 759) → Modernised~68% of the text changedremovedadded
Marsipanen eltes 150 g marsipanmasse (til plommen). 250 g marsipanmasse (ufarget, til hviten). gul konditorfarge. rød konditorfarge (noen dråper). Elt marsipanen med litt gul og rød farve farge til den får eggeplommefarve. Trilles eggeplommefarge.. Trill massen til kule i kuler på størrelse av eggeplomme; den omgis med en eggeplomme.. Kle hver kule med et lag ufarvet marsipan, ufarget marsipan og trill egget trilles i hånden til sammenføiningene alle sammenføyninger er utslettet. Formes derefter utslettet.. Form det litt rund rundt i den ene ende enden og spiss spisst i den annen. Skjæres andre.. Skjær eggene over med skarp kniv kniv, eller skjæres skjær dem på skrå i skiver.

Note on Modernised

Mengder anslått; moderne mål og skrivemåte. OCR-en hadde plassert tittelen lenger ned på siden; teksten er ført sammen med riktig tittel.

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Frequently asked questions

How do I get the «egg-yolk color» on the marzipan?
Knead a little yellow and a little red coloring into the marzipan until it takes on the color of an egg yolk. This colored marzipan becomes the «yolk» inside the egg.
How do I build up the egg itself?
Roll the colored marzipan into a ball the size of an egg yolk. Wrap a layer of plain marzipan around it, and roll the egg in your hand until all the seams are smoothed away. Then shape it slightly rounded at one end and pointed at the other.
How are the marzipan eggs served or divided?
They are cut in half with a sharp knife, or cut diagonally into slices, so that the yellow «yolk» shows in the cut surface.
Where does the recipe come from?
From Henriette Schønberg Erken's «Stor kokebok» (1914), page 629, in the section on confectionery and marzipan.

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