A variant of Erken's scrambled eggs in which 1 tbsp chervil, 1 tbsp tarragon, chopped parsley and 1 tsp leek are stirred in together with the cream at the end.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 11 (falt i det fri)
A variant of the basic scrambled eggs in "Stor kokebok" (1914), freshened with the herbs of spring – chervil, tarragon, parsley and leek.
Make the scrambled eggs
Whisk the eggs, salt and pepper together. Melt 30 g butter in a pot, pour in the egg mixture and stir over moderate heat until the mixture is just set.
Add the herbs
Take the pot off the heat and stir in 40 g butter little by little, then the cream together with the chervil, tarragon, parsley and leek.
Serve
Serve the scrambled eggs at once.
Units modernized. The amount of parsley is given without measure in the original ("1 chopped parsley") and is interpreted here as 1 tablespoon chopped parsley. The base recipe's amounts are repeated in the ingredient list so the recipe can be followed on its own.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Egg
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