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

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 8) → Modernised~91% of the text changedremovedadded
Speilegg (oeufs sur le plat). Friske 6 stk egg smør. Smørret — 20 gr. til (helt ferske). 40 g smør (20 g per 3 egg — smeltes paa pande, brun egg). salt (til å strø over ved servering). Bruk en jevn, ren stekepanne. Er det fare for at eggene setter seg fast, varm pannen godt rett før bruk og gni den med grovt salt og papir.. Smelt smørret i pannen på middels varme. Det må ikke smørret; brunes.. Knekk eggene slaaes forsigtig i; saasnart forsiktig ned i pannen. Stek til eggehviten er stivnet, er nettopp har stivnet – eggene færdige og maa straks anrettes. La dem ikke steke for længe — skal ikke bli brunstekt under, stans brunstekte under. Stans heller stekningen stekingen litt for tidlig end for sent. — Sørg for, at panden ikke «smitter» eggene. Er der fare enn for det, saa opvarm den like inden bruken, og gnid den godt sent.. Ta eggene av med kjøkkensalt en stekespade og papir. server dem umiddelbart.

Note on Modernised

Mengdene er regnet ut for 6 egg (2 porsjoner) etter Erkens forhold 20 g smør til 3 egg. Fremgangsmåten er delt i nummererte trinn og skrevet i moderne norsk; innholdet er uendret.

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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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