How To Make Norwegian Egg Coffee
Norwegian egg coffee: This is an idea that casual coffee drinkers and coffee snobs alike can enjoy. It’s also called Swedish egg coffee or Scandinavian egg coffee, depending on who you ask.
Over the past couple of years, the egg coffee method of coffee making has been making its rounds on the internet.
I wanted to share my family’s recipe, which is one we’ve been making for decades.
What Is Norwegian Egg Coffee?
Egg coffee is method of coffee making that involves mixing coffee grounds with a raw egg. The mixture is added to water and boiled until the foam disappears.
There is no coffee filter used, so extra water is added to the coffee pot to settle the grounds.
The result is a smooth, clear coffee.
Truth be told, the taste difference here is subtle. Your afternoon coffee guests may not be able to tell the difference – but don’t be surprised if you get compliments on your brew. This is definitely a method of coffee making worth trying.
Does It Taste Like Eggs?
No. There is no egg taste to the coffee. The coffee tastes like coffee – a clean and smooth cup of coffee.
Get More Norwegian Recipes:
- Sweet soup (sot suppe)
- Rice pudding (risgrøt)
- Lefse (made in a frying pan)
- Norwegian Christmas bread (julebrød)
- Potato dumplings (potet klub)
- Swedish meatballs
- Open-faced sandwiches
- My Norwegian grandma’s meatball recipe (kjøttkaker)
- Flatbread (flatbrod)
- Norwegian cream pudding (rømmegrøt)
- Rommegrot bars
- Almond kringler
- Kringla cookies
- Goro
- Krumkake
- Pepperkaker (spiced sugar cookies)
- Rosettes
- Sandbakkelse
- Almond cake
- Non-alcoholic gløgg (made with juice)
Entertaining guests? Norwegian egg coffee is the perfect beverage to enjoy while noshing on a Scandinavian snack board.
Norwegian Egg Coffee
Adding cold water to the boiled coffee is usually enough to settle the coffee grounds, but I like to run it through a strainer.
Ingredients
- 5 tablespoons coffee (medium grind works best)
- 1 egg
Instructions
- Beat egg in a small bowl with a fork. Add coffee grounds and mix until you have a sludge.
- Bring 7 cups of water to a boil in a large coffee pot or saucepan. Add coffee/egg mixture. Continue boiling until the foam disappears - about 3 minutes. Remove from heat.
- Add 1 cup of cold water to the coffee pot. This will help settle the grounds.
- Pour coffee through a strainer to catch any loose grounds. Serve.
OMG I’m a huge coffee addict and will have to try this!!! So intrigued. I guess it’s almost like when you temper eggs into soup or sauces, it makes it extra rich!
Cheers
Diana
http://www.seaofblush.com
It seems like it more just removes the bitterness of the coffee. Removing impurities that cause that
I am not a coffee drinker, but as a foodie, this is very interesting. Thanks for sharing.
This is really good and it is smooth
Very smooth taste 👌! Enjoyed while reminising of grandparents who made this as well. 💗
Hi you have a great list of recipes here. My mom was 100% Scandinavian. Made many of these things over the years. I lost my mom when I was 16 and miss her still . She use to make egg coffee and I told my husband how good it was and he thought I was crazy! Looking forward to trying some of these and will have to definitely try to do the egg coffee. I make krumkake and lease for my kids they are all grown but still get asked to make at holidays. I also have made rommegrot and what my mom called kumla / potato dumplings. Happy Holidays!
My paternal grands came from Sweden, my maternal grands were one each Norge & Sverige. We make pickled herring, potatis korv, rye bread, lefse, and I’m going to be adding hard tack, and now Scandawhovian-boiled coffee. hahaha
I know that my aunts still boiled coffee for great-uncle Alfons, who still didn’t like to speak English unless he had to for work or interaction with Government. The two sisters, as two sisters married my Dad’s two brothers (respectively tho), threw the shell into the coffeepot as well. If nothing else it provided maybe some additional calcium?
Thanks for your striving and publishing here. It is most appreciated.
I just tried this for the first time. It tastes great but I ended up with a lot of clumps of grounds to be strained off =1 cup. I used a common med grind coffee and 1 large omega plus egg. The recipie doesnt sound like there was this much.
My Grandmother made her coffee this way all the time.
I GREW UP IN MN DRINKING EGG COFFEE MADE BY MY SWEDISH MOTHER. IT MAKES A NICE CLEAR CUP OF COFFEE.
I always had the job of making the egg coffee when our church (Lutheran) youth group served the lunch or meal. We made it in those huge, white porcelain pots, just like this. Turned out great every time. So smooth and not bitter, and we used plain old Folgers out of the can! I’ve also enjoyed it at the Renaissance Festival in Shakopee, MN, either at the Scotch eggs booth, or at a booth right next to it. Just as good there, as what we made at church! Haven’t been there for years, unfortunately. I’m really enjoying your recipes. I just made a batch of Sandbakkels for a cookie exchange I’m participating in. I lost my mom’s recipe in our move from MN to NC, and was so relieved to find your recipe. I added a 1/2 tsp of vanilla, too, as that is how Mom did it. Delish! Thank you!
Thanks for your comment, Deb! Glad you’re enjoying the traditional Norwegian recipes.
My MIL (Norwegian) made egg coffee, and 50 years after she taught me how to make it it is still my favorite. She is gone now, and I really miss her, and think of her every time I enjoy a cup, or two or three.