Scandinavian Egg Coffee
Coarse-ground coffee brewed with a whole egg mixed in, producing an exceptionally clear, smooth, mellow cup, a Norwegian-Swedish tradition kept alive at church suppers.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 5 kcal
Equipment
- •Large pot
- •Fine-mesh strainer
Nutrition
Per serving, approximate
- Calories
- 5 kcal
- fat
- 0
- carbs
- 0
- protein
- 0
- calories
- 5
Instructions
- 1
Crack the egg into a bowl with the crushed shell. Mix in the coffee grounds and the 1/4 cup cold water until a thick paste forms.
- 2
Bring the 10 cups of water to a boil in a large pot on the stovetop.
- 3
Stir the egg and coffee mixture into the boiling water.
- 4
Boil for 3-4 minutes. Stir occasionally.
- 5
Remove the pot from the heat. Add a splash of cold water to help the grounds sink to the bottom.
- 6
Let it rest undisturbed for 5 minutes.
- 7
Pour through a fine-mesh strainer into a serving pot or directly into mugs.
Chef's tips
Use the whole egg and crushed shell. The shell helps catch the grounds and keeps the coffee clear.
Storage
Best served fresh; leftover coffee can be refrigerated up to 1 day and reheated.
Reheating
Reheat gently on the stovetop; do not boil.
Common mistakes to avoid
- •Boiling the coffee too hard, which makes it taste bitter
- •Skipping the 5-minute rest before straining, which leaves loose grounds in your mug
Serving suggestions
Cooked Scandinavian Egg Coffee?
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