Why is water added to the omelette?

Cold water makes the dessert omelette lighter and airier than a traditional milk omelette, while keeping it tender.

How do I keep the omelette from drying out?

Fry it over low heat and take it off as soon as it is set and just browned. Roll it up at once while it is warm.

Water Omelette (sweet dessert omelette)

Water omelette from Kogebog for skole og hjem (1900): a sweet dessert omelette of egg yolks stirred with sugar, cold water and stiffly whipped egg whites, fried gently in butter, rolled up and sprinkled with sugar. Serves about 4.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 222 (falt i det fri)

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About the dish

En luftig, søt dessertomelett fra «Kogebog for skole og hjem» (1900), der kaldt vann og stivpiskede hviter gjør den lett. Stekes forsiktig, rulles sammen og drysses med sukker.

How to make it

1
Stir the yolks
Stir the egg yolks with the sugar for ¼ hour.
2
Add water and whites
Stir in the cold water and then fold in the stiffly whipped egg whites.
3
Fry
Melt the butter in a pan and pour in the batter. Fry over low heat until it is fairly lightly browned and set.
4
Roll and serve
Roll the omelette up starting from the pan's handle end and sprinkle sugar over it.

Changes from the original

dcl omregnet til dl. Rekkefølgen følger fremgangsmåten. Priser utelatt. Drysse-sukkeret ført opp som egen ingrediens.

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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.

From1900 Modernised

To1900 Modernised

Modernised → 1900 (proofread, p. 222)~85% of the text changedremovedadded

Vandomelet. 8 ~~stk egg (deles i plomme og hvite).~~ æg . . . . . . kr. 0.56 20 ~~g sukker.~~ gr. sukker . . . . » 0.01 35 g » smør ~~(smeltes i pannen).~~ . . . . » 0.07 2 ~~dl vann (kaldt). sukker (til drysing). Rør eggeplommene~~ dcl. vand kr. 0.64 Æggeblommerne røres med sukkeret i ¼ ~~time.. Rør inn~~ time, tilsættes det ~~kalde vannet~~ kolde vand og ~~vend deretter inn~~ de ~~stivpiskede eggehvitene.. Smelt smøret i en panne og hell~~ stivvispede æggehvider. Steges paa pande i ~~røren. Stek~~ det smeltede smør over ~~svak varme til den er~~ svag varme, brunes ganske ~~lett brunet~~ let, og ~~stivnet.. Rull~~ naar den er stivnet, rulles omeletten sammen fra ~~pannens håndtak av og dryss over~~ haandtaget af. Bestrøes med sukker.

Note on Modernised

dcl omregnet til dl. Rekkefølgen følger fremgangsmåten. Priser utelatt. Drysse-sukkeret ført opp som egen ingrediens.

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Frequently asked questions

Why is water added to the omelette?: Cold water makes the dessert omelette lighter and airier than a traditional milk omelette, while keeping it tender.
How do I keep the omelette from drying out?: Fry it over low heat and take it off as soon as it is set and just browned. Roll it up at once while it is warm.

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