Access to this page has been denied because we believe you are using automation tools to browse the website. Egg coffee, a tradition in midwestern Scandinavian-American churches, is a light, clear brew that egg test free from the bitterness found in most coffee.
Freelance food writer who specializes in Scandinavian cuisine and is the author of “The Everything Nordic Cookbook. Renae has certifications in both Pastry Arts and Culinary Arts from the Institute of Culinary Education and works as a private chef and caterer, recipe tester and developer, and food writer. Renae has written and developed recipes for Rachael Ray In Season, the Kitchn, Food52, and more. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Adding the egg helps clarify the coffee, allowing the grounds to separate from the water easily.
The egg white extracts the bitterness from the grounds and enhances the caffeine. The result is a light, clear brew with absolutely no bitterness or acidity and a velvety texture that’s easy to drink. Coffee is always a great way to start off the day—go ahead and enjoy your egg coffee with the perfect accompaniment—a cinnamon roll or bagel. Bring 9 cups of the water to a rapid boil in a saucepan or enamel coffee pot.
4 cup water, and the egg in a small bowl or measuring cup. You can omit the eggshell and use only the egg yolk and white if you prefer. Once the water is boiling, carefully pour in the egg and coffee mixture. The coffee grounds will gradually bind together into a single mass that floats to the top of the pot. Once this happens, immediately remove the pot from heat. Pour in the 1 cup of cold water and let the coffee 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. The coffee ground mixture can easily boil over so make sure to watch the pot and lower the heat when necessary. It is important that you add cold water as the cooler temperature will cause the coffee grounds to sink to the bottom of the pot. If you are concerned about including an egg, keep in mind that the boiling water will kill any bacteria that may be present, making the coffee safe to drink. I don’t like this at all.