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154 THROUGH NORWAY WITII A KNAPSACK.
The enjoyment of the scenery was considerably
enhanced by a luncheon of wild strawberries, which
grow abundantly on the bank by the road-side.
I stopped at Bye station, where I had supper of ham
and eggs and milk. The manner of cooking the egçjs
oo ö GO
and ham is worthy of record and imitation. The ham is
cut into small pieces, the eggs are beaten up and put into
the pan, then the ham or bacon is added, and all are fried
together, and served as a sort of larded pancake. All
tourists who venture beyond the limits of hotels, who
are not utterly dependent on " waiter, chambermaid,
and boots," should learn as much as possible concerning
the cooking of eggs; they should know how to make
omelets of eggs mixed with anything whatever, and
more especially with cheese. They should be aware of
the fact that albumen coagulates at a temperature of
about 380°, or 32° below the boiling-point, and
becomes tough when heated above that; and therefore
that to boil eggs delicately, the best method is to put
them in boiling water, and then set the saucepan by the
side of the fire for seven or eight minutes, that the eggs
may be heated through to about 180°, and not to 212°.
Eggs may be usually obtained where no other animal
food is to be had, and they have the advantage of being
reliably clean inside, even under the most unfavourable
circumstances.
I was rather astonished at myself on finding that I
could hold quite a complicated conversation with mine
host, especially as I had failed to make myself
understood in the morning only when asking my way. This
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