A simple omelette of egg and water fried in butter, with chopped parsley or chives, rolled up by shaking the pan. From Erken's Big Cookbook (1949), p. 807.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 807 (falt i det fri)
The recipe is in the chapter on invalid cookery and is one of the simplest egg dishes in the book.
Whisk
Whisk the eggs and water together.
Fry
Melt the butter in the frying pan and pour in the egg mixture. Chopped parsley or chives can be mixed into the batter or sprinkled over.
Roll
Shake the pan. The omelette then rolls itself up.
Quantities are unchanged. The butter is given as «1—2» without a unit and is read as tablespoons. The recipe is counted as one serving.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Egg
Smør
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Pick two different editions to see a comparison.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!
