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Many who grew up in Northern Minnesota or in other Swedish communities remember the smooth, rich flavor of the coffee served at the Lutheran church after services on Sunday. While many folks tout egg shells in the coffee grounds for helping to clarify the coffee, this is the only recipe I’ve found that calls for using an entire egg in the coffee.
According to chemists, the egg is the reason that Swedish egg coffee is so smooth – the proteins in the egg bind with the acid in the coffee to neutralize it.
That could make Swedish egg coffee ideal for someone who loves coffee but can’t drink it because they have a sensitive stomach.
Here’s one recipe for Swedish coffee that you can try for yourself and see if it doesn’t make the smoothest cup of coffee you’ve ever tasted.
In a small bowl, mix the ground coffee with the beaten egg until the coffee grounds are well coated. Stir in the crushed eggshell, then add in the cold water. Meanwhile, bring 8 cups of water to boil in a large saucepan. Add coffee mixture to the boiling water and stir for about four minutes, or until the foam subsides. Remove from the heat and cover the pan.
Let stand for 7-10 minutes, until the grounds and eggshell have settled to the bottom of the pot. Strain the coffee through a wire or cloth strainer into coffee cups or into a serving carafe. Add sugar and milk to taste if desired.
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