Scandinavian coffee originated in, you guessed it, Scandinavia (Sweden and Norway, in particular). However, it is now often attributed to parts of the American Midwest, where it likely migrated with Scandinavian immigrants. Scandinavian coffee has one consistent ingredient that cannot be replaced or substituted: a raw egg. Yes, you read that correctly. This recipe includes mixing a raw egg (including the eggshell) into your coffee grounds before boiling everything together in a pot and straining it out to leave behind a smooth, balanced cup of coffee with very little bitterness. The idea behind the egg is that because it is a natural “clarifier,” it attracts the impurities in the grounds to itself rather than allowing them to pass through into your beverage. It’s weird, yes, but it’s also pretty darn cool.
- small saucepan
- French press or strainer
- 8 ounces room-temperature water
- 1 large egg carefully washed
- 1 tablespoon freshly ground coffee
- 8 ounces ice-cold water
- In a small saucepan over high heat, bring the water to a boil.
- Crack the egg into a glass, add the shell, and break it up in the glass.
- Stir the coffee grounds into the egg. Add the mixture to the boiling water. Turn the heat tomedium-high and boil for 5 minutes. Be careful not to let the mixture boil over!
- Remove the pan from the heat and add the ice-cold water.
- Carefully pour the coffee into the French press, doing your best to leave behind the egg andgrounds mixture. Strain the beverage through the press to separate any stray grounds from thedrink. Pour the coffee into your mug and marvel at your egg coffee.