How are the ham slices prepared?

Finely sliced ham is simmered (heated through), sprinkled with quite a little vinegar, strewn with a hint of sugar and lightly browned in the pan in a little melted butter. Then lay them on a warm platter.

How do I get nice fried eggs?

Clean the pan after the ham and melt fresh butter. Crack the eggs gently straight into the pan so the yolk stays whole. When the white has set, lift the eggs out with a flexible frying knife and lay them on the platter on top of the ham.

Can I use bacon instead of ham?

Yes, the recipe specifies ham or bacon. Milk or cream is also listed among the ingredients in the original.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok (1914), page 429, in the chapter on salads, omelets and entrées. It serves 4 and takes around 25 minutes.

Ham with Fried Eggs

Name: Ham with Fried Eggs
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 8 slices ham or side bacon (thinly sliced); 8 pcs eggs; 1 tsp vinegar; 1 tsp sugar; 30 g butter (for frying); 1 tbsp milk or cream (as desired); 0.25 tsp salt

A simple entrée from Erken (1914): thin ham slices dipped in a little vinegar and sugar, browned in butter, topped with fried eggs cooked in butter in the same pan.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 429 (falt i det fri)

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About the dish

A classic entrée from Erken's Stor kokebok (1914). The little sprinkle of sugar and few drops of vinegar on the ham is a typical trick of the time to balance the salt.

How to make it

1
Prepare the ham
Simmer the thinly sliced ham in water if it is salty. Sprinkle it with a few drops of vinegar and strew a little sugar over it.
2
Brown the ham
Brown the slices lightly in the pan in quite a little melted butter, and lay them out on a warm platter.
3
Fry the eggs
Wipe the pan clean and melt fresh butter in it. Crack the eggs and lay them gently in the pan so the yolks stay whole. Drizzle a little milk or cream alongside if you like. Fry until the whites have set.
4
Assemble
Lift the eggs out with a flexible frying knife (spatula) and lay them on the platter on top of the ham. Serve at once.

Changes from the original

Quantities are not given in the original; here they are estimated for 4 servings. "A hint of sugar" is set to 1 tsp, "quite a little vinegar" to 1 tsp. Simmering the ham is kept as an optional step for very salty ham.

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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

1914 (proofread, p. 429) → Modernised~88% of the text changedremovedadded

~~Skinke~~ 8 skiver skinke eller ~~flesk egg~~ sideflesk (tynt skåret). 8 stk egg. 1 ts eddik. 1 ts sukker. 30 g smør (til steking). 1 ss melk eller ~~fløte. Finskaarne skinkeskiver utkokes, dynkes med ganske litet eddik, strøes~~ fløte (etter ønske). 0,25 ts salt. Kok de tynt skårne skinkeskivene ut i vann dersom de er salte. Dynk dem med ~~en tanke sukker, brunes~~ noen få dråper eddik og strø over litt sukker.. Brun skivene svakt ~~paa pande~~ i pannen i ganske ~~litet~~ lite smeltet ~~smør. Lægges op paa~~ smør, og legg dem opp på et varmt ~~fat. Panden gjøres ren,~~ fat.. Tørk pannen ren og smelt nytt smør ~~smeltes~~ i den. ~~Eggene knækkes~~ Knekk eggene og ~~haves med forsigtighet~~ legg dem forsiktig i ~~panden; blommen skal være hel; naar~~ pannen så plommene holder seg hele. Dryp gjerne litt melk eller fløte ved. Stek til hviten er ~~stivnet, tages~~ stivnet.. Ta eggene op opp med en ~~bøielig stekekniv, lægges paa~~ bøyelig stekekniv (spatel) og legg dem på fatet ~~oppaa~~ oppå skinken. Serveres straks.

Note on Modernised

Mengder er ikke oppgitt i originalen; her er de anslått til 4 porsjoner. «En tanke sukker» er satt til 1 ts, «ganske litet eddik» til 1 ts. Utkoking av skinken er beholdt som valgfritt trinn ved svært salt skinke.

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Frequently asked questions

How are the ham slices prepared?: Finely sliced ham is simmered (heated through), sprinkled with quite a little vinegar, strewn with a hint of sugar and lightly browned in the pan in a little melted butter. Then lay them on a warm platter.
How do I get nice fried eggs?: Clean the pan after the ham and melt fresh butter. Crack the eggs gently straight into the pan so the yolk stays whole. When the white has set, lift the eggs out with a flexible frying knife and lay them on the platter on top of the ham.
Can I use bacon instead of ham?: Yes, the recipe specifies ham or bacon. Milk or cream is also listed among the ingredients in the original.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok (1914), page 429, in the chapter on salads, omelets and entrées. It serves 4 and takes around 25 minutes.

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