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Herb Omelette

Omelette aux fines herbes: 3 eggs whisked with salt, pepper and finely chopped parsley, chervil, tarragon and leek, fried quickly in nut-brown butter and rolled up. Erken, Stor kokebok 1914, p. 426.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 426 (falt i det fri)

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About the dish

"Omelette aux fines herbes" as given by Erken (1914). In the narrow ingredient column the teaspoon measure is written only once and also applies to the chervil and tarragon.

How to make it

  1. 1

    Brown the butter

    Heat the butter in the frying pan until it gives off the familiar nutty aroma.

  2. 2

    Mix eggs and herbs

    Whisk the eggs, season with salt and pepper, and stir in the chopped herbs and leek.

  3. 3

    Fry and roll

    Pour the mixture into the pan, stir quickly with a fork and fry the omelette rapidly. Roll it up and turn it out onto a warm platter.

Changes from the original

The measure "teaspoon" has been added for the chervil and tarragon, as the original's column layout implies. The leek is specified as one small leek, finely chopped. The method has been divided into numbered steps.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 426) → Modernisert~76% av teksten endretfjernetlagt til
3 egg stk egg. salt (etter smak). pepper (etter smak). 15 gr. smør g smør. 1 teskefuld finhakket ts persille (finhakket). 1 teskefuld ts kjørvel (finhakket). 1 teskefuld estragonblade ts estragonblader (finhakket). 1 stk purreløk Smørret vannes (liten, finhakket). Varm smøret i stekepanden, indtil stekepannen til det faar får den bekjendte nøtteduft. Eggene vispes, krydres kjente nøttelukten.. Visp eggene, krydre med salt og irøres pepper og rør inn de hakkede grønsaker, heldes urtene og purren.. Hell blandingen i panden, omrøres hurtig pannen, rør raskt rundt med en gaffel og stekes raskt. Rulles stek omeletten hurtig. Rull den sammen og lægges op paa legg den opp på et varmt fat.

Note til Modernisert

Mengdeenheten «teskefuld» er tilføyd for kjørvel og estragon, slik originalens kolonneoppsett tilsier. Purreløken er angitt som en liten purre, finhakket. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

Which herbs are used in this omelette?
One teaspoon each of finely chopped parsley, chervil and tarragon leaves, plus one leek – all chopped and stirred into the whisked eggs.
How do I know the butter is hot enough?
The butter should be heated in the pan until it takes on its characteristic nutty scent. That is when you pour in the egg mixture and fry it quickly.
How many eggs are needed, and for how many people?
3 eggs, which make 2 servings. The total time is about 12 minutes.
How is the omelette served?
It is stirred quickly with a fork while frying, rolled up and turned out onto a warm platter. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 426.

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