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Omelette (with water)

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)

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About the dish

The recipe is in the chapter on invalid cookery and is one of the simplest egg dishes in the book.

How to make it

  1. 1

    Whisk

    Whisk the eggs and water together.

  2. 2

    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.

  3. 3

    Roll

    Shake the pan. The omelette then rolls itself up.

Changes from the original

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.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 807) → Modernised~85% of the text changedremovedadded
Egg 2 stk egg. 1 ss vann. 1 ss smør (boka oppgir 1–2, uten enhet). persille eller gressløk (hakket). Visp egg og vann vispes sammen sammen.. Smelt smøret i stekepannen og has hell i stekepannen, hvori smøret er smeltet. Persillen eggerøren. Hakket persille eller gressløken, som er hakket, gressløk kan blandes i røren eller strøes over. Idet pannen rystes, strøs over.. Rist pannen. Omeletten ruller omeletten sig seg da sammen. Ingredienser: 2 egg 1 spiseskje vann 1—2 smør persille eller gressløk.

Note on Modernised

Mengder er uendret. Smøret er oppgitt som «1—2» uten enhet og er tolket som spiseskjeer. Oppskriften er regnet som én porsjon.

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Frequently asked questions

How is the omelette rolled?
By shaking the pan while it cooks.
Can I use other herbs?
The book mentions parsley or chives.

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