Swedish Egg Coffee
We all know eggs are packed full of protein and a great way to start your day, but have you ever heard of drinking your eggs with your coffee? Well, this unique Swedish tradition began in the late 1800s according to the legend. It has become a long tradition for Lutheran church gatherings of Scandinavian-Americans in the Midwest and was even called “church basement coffee” for the large quantities it usually would make. To make Swedish egg coffee, a raw egg is mixed into the coffee grounds before brewing the coffee. This creates a soil-like mixture, and you can even add the crushed eggshell if you want to be “egg-tra” hard core.
The addition of the egg helps to clarify the coffee, allowing the grounds to separate from the water easily. The egg white reduces the bitterness from the grounds and enhances the caffeine. The resulting coffee is a light, clear brew with no bitterness or acidity and a velvety texture with a smooth finish.
Here’s what you need:
- 9 ¼ cups water (divided)
- ¾ cup fresh ground coffee (medium to coarse grind)
- 1 large egg
- 1 cup cold water
Begin by bringing 9 cups of water to a rapid boil in a saucepan or enamel coffee pot. While waiting for the water to boil, stir together the ground coffee, remaining ¼ cup water, and the egg in a small bowl or measuring cup. Once the water is boiling, carefully pour in the egg and coffee mixture. Lower the heat and simmer for about 3 minutes, watching to ensure it does not boil over. The coffee grounds will gradually bind together into one mass that will float to the top of the pot. When this happens, immediately remove the pot from heat. Pour in the remaining cold water (¼ cup) and allow the coffee to sit for 10 minutes. This allows the coffee grounds to settle to the bottom of the pot. Once the grounds have sunk to the bottom, pour the coffee through a fine-meshed sieve or strainer into cups and serve. Keep in mind, consuming raw and lightly cooked eggs poses a risk of food-borne illness….drink at your own risk!
The longer that you let the coffee simmer, the stronger the flavor becomes without getting bitter. We have found that Split Rock Coffee is the perfect low-acidity coffee to try this technique with. Have an egg-cellent day!