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Fried eggs (oeufs sur le plat)

Erken's fried eggs (oeufs sur le plat): 20 g butter per 3 eggs melted without browning, very fresh eggs fried gently until the white has just set and served at once; the pan is rubbed with salt and paper if the eggs stick.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 8 (falt i det fri)

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About the dish

From the chapter "Hot and cold small dishes," in the section on egg dishes. Erken stresses that the eggs must be completely fresh, and gives the practical advice of heating and rubbing the pan with kitchen salt and paper if it "catches" (makes food stick) — a common problem with iron pans before modern non-stick coatings.

How to make it

  1. 1

    Prepare the pan

    Use a smooth, clean frying pan. If there is a risk of the eggs sticking, heat the pan well right before use and rub it with coarse salt and paper.

  2. 2

    Melt the butter

    Melt the butter in the pan over medium heat. It must not brown.

  3. 3

    Fry the eggs

    Crack the eggs gently into the pan. Fry until the egg white has just set — the eggs should not brown on the bottom. Better to stop the frying a little too early than too late.

  4. 4

    Plate at once

    Lift the eggs out with a spatula and serve them immediately.

Changes from the original

The quantities are calculated for 6 eggs (2 servings) using Erken's ratio of 20 g butter to 3 eggs. The method is divided into numbered steps and written in modern Norwegian; the content is unchanged.

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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. 8) → 1949 (korrekturlest, s. 10)~42% av teksten endretfjernetlagt til
Speilegg (oeufs (Oeufs sur le plat). plat.) Friske egg smør. Smørret Smøret — 20 gr. til 3 egg — smeltes paa pande, brun på panne, brunei ikke smørret; smøret; eggene slaaes forsigtig slåes forsiktig i; saasnart så snart eggehviten er stivnet, er eggene færdige ferdige, og maa må straks anrettes. La dem ikke steke for længe forlenge — ikke bli brunstekt under, stans heller stekningen litt for tidlig end enn for sent. — Sørg for, for at panden pannen ikke «smitter» eggene. Er der fare for det, saa så opvarm den like inden innen bruken, og gnid gni den godt med kjøkkensalt og rent hvitt eller brunt papir.

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Frequently asked questions

How much butter do I need?
About 20 grams of butter for 3 eggs. Melt it in the pan, but do not let it brown.
When are the fried eggs done?
As soon as the egg white has set. They should not brown on the bottom — better to stop the frying a little too early than too late, and plate at once.
What do I do if the pan makes the eggs stick?
Heat the pan right before use and rub it well with kitchen salt and paper.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 8, under egg dishes.

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