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.

Omelet with Jam (omelette en surprise)

Name: Omelet with Jam (omelette en surprise)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 5 pcs egg (separated); 1 tbsp sugar; 3 tbsp jam (lukewarm, not too runny); 20 g butter (for the pan); 1 tbsp confectioners' sugar (for dusting over)

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)

Be the first to rate

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
Stir the egg yolks
Stir the egg yolks with the sugar for about 15 minutes.
2
Fold in the whites
Beat the egg whites stiff and gently fold them into the egg yolks.
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
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
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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1914 (proofread, p. 465)~83% of the text changedremovedadded

5 ~~stk~~ egg ~~(deles).~~ 1 ~~ss sukker.~~ spiseske sukker 3 ~~ss syltetøy (lunkent, ikke for saftig).~~ spiseskeer syltetøi 20 ~~g smør (til pannen). 1 ss melis (til å strø over). Rør eggeplommene~~ gr. smør. Eggeblommerne røres med sukkeret ~~i omtrent 15 minutter.. Pisk eggehvitene stive og vend dem forsiktig inn~~ 1/4 time, tilsættes de stivvispede eggehviter. Omeletten heldes i ~~eggeplommene.. Smelt~~ pande, hvori er smeltet 20 ~~g smør i en panne og hell inn omelettmassen. Når~~ gr. smør. Naar omeletten er ~~lett~~ let brunet på paa undersiden, ~~settes pannen~~ sættes panden i varm ovn ~~(ca. 200 °C)~~ og stekes videre ~~15–20 minutter.. Legg~~ i 15—20 minutter. Omeletten belægges med det lunkne ~~syltetøyet på omeletten~~ syltetøi uten ~~for mye~~ formeget saft, ~~brett den sammen og vend~~ bøies sammen, vendes, idet den ~~over på et~~ lægges paa varmt ~~fat.. Strø over melis~~ fat, strøes med støtt glassursukker og ~~glaser overflaten raskt under grillen eller~~ glasseres med en ~~gassbrenner (originalens salamander). Serveres straks.~~ salamander.

Note on Modernised

«Støtt glassursukker» er modernisert til melis, og «salamander» erstattet med grillelement eller gassbrenner. Ovnstemperatur er angitt i grader.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!