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Omelet with Jam (omelette en surprise)

Omelette en surprise from Erken 1914: 5 eggs stirred with 1 tbsp sugar, stiff whites folded in, fried in butter and then in the oven 15–20 min, filled with 3 tbsp lukewarm jam, folded, dusted with confectioners' sugar and glazed.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 465 (falt i det fri)

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About the dish

From the dessert chapter in "Stor kokebok" (1914). A salamander was a glowing iron held over the sugar to caramelize the surface — the forerunner of today's broiler/torch.

How to make it

  1. 1

    Stir the egg yolks

    Stir the egg yolks with the sugar for about 15 minutes.

  2. 2

    Fold in the whites

    Beat the egg whites stiff and gently fold them into the egg yolks.

  3. 3

    Fry on the stovetop and in the oven

    Melt 20 g butter in a pan and pour in the omelet mixture. When the omelet is lightly browned on the underside, the pan is put in a hot oven (about 200 °C (390 °F)) and cooked a further 15–20 minutes.

  4. 4

    Fill and fold

    Place the lukewarm jam on the omelet without too much juice, fold it over and turn it out onto a warm platter.

  5. 5

    Glaze

    Dust with confectioners' sugar and quickly glaze the surface under the broiler or with a blowtorch (the original's salamander). Serve at once.

Changes from the original

"Powdered glazing sugar" is modernized to confectioners' sugar, and "salamander" is replaced with a broiler element or blowtorch. The oven temperature is given in degrees.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 465) → 1949 (korrekturlest, s. 532)~44% av teksten endretfjernetlagt til
(Omelette en surprise.) 5 egg 1 spiseske spiseskje sukker 3 spiseskeer spiseskjeer syltetøi 20 gr. smør. Eggeblommerne Eggeplommene røres med sukkeret 1/4 ¾ time, tilsættes tilsettes de stivvispede eggehviter. Omeletten heldes helles i pande, panne, hvori er smeltet 20 gr. smør. Naar Når omeletten er let lett brunet paa på undersiden, sættes panden settes pannen i varm ovn og stekes videre i 15—20 15 —20 minutter. Omeletten belægges belegges med det lunkne syltetøi uten formeget saft, bøies sammen, vendes, idet den lægges paa legges på varmt fat, strøes med støtt glassursukker glasursukker og glasseres glaseres med en salamander. Til 4 å 5 personer.

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Frequently asked questions

How long should the omelet be cooked?
First a light browning on the underside in a pan with 20 g melted butter, then the pan is put in a hot oven and cooked a further 15–20 minutes.
Why should the egg yolks be stirred so long?
The egg yolks are stirred with the sugar for a quarter hour to become pale and airy. Then the stiffly beaten egg whites are folded in, so the omelet rises and becomes light.
What is meant by glazing with a salamander?
After the omelet is filled with lukewarm jam, folded together and placed on a warm platter, it is dusted with confectioners' sugar and quickly browned on top with a salamander – a glowing iron used to caramelize the surface.
Why should the jam be lukewarm and not too runny?
Lukewarm jam does not cool the omelet, and too much juice would make it soggy and cause it to collapse when folded.

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