Scandinavian EGG COFFEE – brewing coffee with an egg, SHELL & all

Scandinavian EGG COFFEE – brewing coffee with an egg, SHELL & all


Greetings my beautiful lovelies! Hello, it’s Emmy. Welcome back. Today I’m going to be making egg coffee, also known as Swedish egg coffee, or Scandinavian egg coffee. Now, what is that exactly? Well it’s actually a process of brewing a cup of coffee using an egg. And it does contain an egg, but it’s more for clarifying the coffee. So I’ve never had this kind of coffee before — I’m very curious to see if the egg lends any flavor to the coffee itself. From my understanding, the egg is mostly for purifying the coffee. So this technique was brought over by Scandinavian immigrants to the U.S., and it’s still popular in the midwest and in areas like Minnesota and Michigan. So big thanks to lovely Travis for sending me this suggestion. He said growing up his grandparents used to make this style of coffee all the time. All right, so let’s go ahead and make this. So the first thing we’re going to need is, of course, some coffee — you don’t have to use anything fancy — you can use the stuff that comes in the big tubs — it doesn’t matter. I’m just going to use my grinder, because this is what we have, and grind myself a bunch of coffee. I’m gonna grind enough for a couple cups of coffee, but you can use up to a cup and a half of ground coffee for one egg. The egg will clarify that much. So that will be enough to make about six cups of coffee. So, gotta grind my coffee…. This is a bit of a workout. My kids love to do this. Yeah, quarter cup of ground coffee…. It smells lovely. So in a, bowl, we’re gonna take our egg; crack it; now we’re gonna put the shell in there too. Crazy! Now we’re gonna mush this all up. Some recipes don’t call for using the shell — just the egg — but I want to use the shell. I really want to see what happens here. So there’s the shell, all mushed up in there. Now I’m gonna add my ground coffee. And mix this into a paste with a little splash of water as well. At this point it looks kind of like brownie batter. It smells amazing, though. Just like brownie batter. Now I’m gonna bring a couple cups of water to a boil. This technique, not only is it supposed to clarify the coffee, removing a lot of the sediment, but it’s also supposed to clarify the taste. It’s supposed to remove all traces of bitterness, and It’s supposed to have a really kind of nice creamy mouthfeel as well. So it all sounds perfect, right? Waiting for the water to come to a boil. So the first time I saw using an egg to clarify a liquid was way back in the day when I used to watch the cooking shows with my mom and my brother on PBS on Saturdays. And Jacques Pepin actually showed how to use this technique of using an egg white to clarify soups. So now I’m going to add my coffee-egg-sludge…. to the water. Smells great! And we’re gonna let this simmer for a few minutes — up to ten minutes. And we’re going to reduce the heat a little bit. Through all the steam, we’ll see if I can explain why and how this works. So the albumen, or the white part of the egg, at high temperatures the proteins break apart, or denature. So the egg white proteins, now broken, bind onto the impurities that are in this fluid, which would be all little coffee sediments and the bitter qualities. And you can see that there’s this kind of weird-looking mass that’s happening here. It’s so crazy. This has been boiling for a few — several minutes now — and I’m going to turn off the heat. I’m just going to decant this so you can see… everything better. Look at those chunks! Isn’t that bonkers? Look at all that. Whoa. Now I’m going to add some cold ice water. And that’s supposed to make all the floaty bits sink to the bottom. So before this gets too cold, let’s pour ourselves a cup of coffee. Look at that! Look at the color: it’s a lot lighter than a normal cup of coffee. It is kind of an amber. And all the particles are staying at the bottom. Amazing! Look at that. Beautiful. So, as you get closer to the bottom, you do start to get chunks, so I’m going to put my filter on it. And this is what’s left: all the eggshells, egg pieces, and all the coffee. I usually drink my coffee black. All right. Cheers! Mmm. That’s nice! It is very, very smooth. It’s still full-bodied, and full of coffee flavor, but the bitterness has definitely diminished — a lot! But it doesn’t remove any of the coffee flavor: it’s still roasted, and nutty, slightly chocolaty. Really good. And there’s a little bit of change in mouthfeel, I would say. Not necessarily creamy, but more body — more slippery feeling? Mm. It’s really good! And if you’re like me and you drink your coffee black, I think you’ll really, really like this: it’s a super smooth cup of coffee. Mm. Travis, thank you so much for introducing me to this technique. I think I’m definitely going to add it to my coffee-making repertoire, especially if I’m cooking or making coffee for a lot of people. We don’t have a coffee maker: We have a French press, but it’s more challenging to make pots of coffee for large numbers of people when you only have like a two cup French press So I think this would be a great idea if we’re having company. When I was researching this, and people have claimed that this technique adds protein to the cup of coffee, which I’m not really sure of because isn’t that where all the protein is? Isn’t that all of the protein? Yeah, I’m not sure how much would actually be in the coffee itself, but, at any rate, it’s delicious. All right, thank you guys so much for joining me! I hope you guys enjoyed that one; I hope you guys learned something. Please share this video with your friends; follow me on social media so you can see what videos are coming up next and what I am doing in my life outside of making these videos. And I shall see you in my next one! Toodle-oo! Take care! Byeeeeee.

100 thoughts on “Scandinavian EGG COFFEE – brewing coffee with an egg, SHELL & all

  1. If the water temp wasn't so high there would be no need to clarify the coffee. Super high temps r not good to brew coffee

  2. Been brewing coffee with and shell for over 50 years without using but a pan and a sieve when the coffee is ready. Then just sieve the liquid into cups. Nothing new, except for the long intro rambling on about nothing.

    'nuf sed. plamuk aka travellingchef

  3. I read a book where scandinavians used egg whites to get the grounds out of coffee, but the technique was similar to the way you'd clarify consumme with egg whites.

  4. My grandmother made Egg Coffee near the holidays or family get-togethers. Works great with LARGE amounts of coffee and isn't harmed by occasional slow reheating. I've got some Costco ground Columbian that's too fine for my Kerug so this video reminded me of what I can use it for. Will do this morning!

  5. I've lived in Michigan my entire life. Never heard of this. Suspecting this is specific to Holland Mi. Then again, I'm a classless rube so it might have just slipped past me ๐Ÿ˜‰

  6. A manual coffee grinder is just wrong. If I was awake and motivated enough to hand grind coffee… I wouldn't need to make coffee.

  7. Use the coffee grounds as a base for oyster mushroom stock in a pail and you will have mushrooms for months if done right.

  8. Iโ€™m from London but have Caribbean parents, when I worked as a chef and whilst training we saw the eggs being used in soups to grab all the crappy pieces then float to the top and youโ€™d skim it off

  9. I was born and raised in the midwest and way back then there was only the coffee pots on the stove. and my Mom would add egg shells to it. I was to young to drink coffee back then. ๐Ÿ™‚ and when I turned 23yrs I moved to Washington State. and I had a Aunt that her and her hubby lived on the East side of the state where all the apples come from. and hubby and I and the kids would go over for the weekend/holidays etc. and she would make coffee for the apple pickers and in her house she had one of the first perolators. and both ways she made the coffee the same she took the basket out of the pot and put the coffee grounds and eggs & shells in and you Never wanted the last cup from the pot ๐Ÿ™‚
    thanks for the memories Hazel from Seattle

  10. Thanks so much for sharing.I am definitely going to try this .since becoming diabetic. I'm trying to drink my coffee with just a little cream.The bitterness makes it hard for me so im definitely trying. Thanks again.

  11. I'm not Scandanavian, but I am a Southener with Scotch Irish, French and Spanish ancestry. I remember my mother making coffee in the 1950's with egg shells in the coffee, not the whole egg. The shells make the coffee less acidic.

  12. My Grandmother (not Swedish) would rinse out egg shells, dry them, and keep them for the coffee. She had an old fashioned percolator with the plastic transparent bubble in the lid. She put one entire egg shell in the metal filter with the coffee grounds. Wow that coffee was good!
    Her percolator was similar to this: https://www.newlifeonahomestead.com/use-percolator-brew-coffee/

  13. This looks crazy as hell but I would definitely like to try it. I am just really curious as to what it tastes like. But yeah, when you said you were going to cook it, I thought the egg would cook and give off it's natural sulfur smell and taste that would carry over into the coffee and I didn't think it would taste all that good. I'm glad you did this though cuz now I know, so, thank you.

  14. Im trying it and im so confuse by the paste, totaly brownie paste color o.0

    not bitterness at all in my coffee but all flavor still there ^^

  15. A friend of mine who travels to Minnesota, Michigan and the surrounding area for work a lot made his coffee similar to this. Get an enameled pot to a rolling boil on the stove. Throw in some coffee grounds. After a certain amount of time. He takes an egg and drops it in but not before removing it from the stove. Heโ€™s an engineer. So he had to watch a clock like a hawk. Everything was timed. Best coffee Iโ€™ve had in my life. Egg bits settled to the bottom along with the grounds.

  16. I'm from Sweden. And I love coffee. But I have never heard of egg coffee.
    It sounds weird. But I guess I have to try it now. I know my older relatives in the north of Sweden boil the coffee instead of brewing it.
    We make coffee much stronger here than you make in the US.

  17. I made it: it was good! I wish I had put more coffee ground and boiled 50% more water, though.

    I'd go with 35grams coffee grounds and 3 cups boiling water next time.

  18. I have had coffee that was boiled before (camp voffee or cowboy coffee), and it was really smooth and great tasting, but it was made without the use of an egg. I have also seen others use the cold water to make the grounds sink to the bottom (Cowboy Kent Rollins sho is also on Youtube). It would be interesting to compare both (with and without sgg) . Another fine video.

  19. Well, that was an absolutely fascinating watch! I admit, watching the coffee brew was a little off-putting and "eww?"-inducing, but your reaction to the final, finished product has piqued my intrigue; you've always been genuine, so I completely trust your review of it and actually want to try this! ๐Ÿ˜ We have several different plants we're growing for food, so this got me thinking about using the leftover sediment as fertilizer. After reading a number of the comments, I see I was far from the only one with this thought. I see roses mentioned left, right and center, but how about for (this is what we're growing):

    Jalapeรฑo: Fruiting like MAD, and that plant is MAYBE a foot tall?! Harvested one, there's TEN on that thing right now! From TINY bud to three nearly ripe! O.O And my god, I had NO IDEA how hot a fresh pepper was until I tried just a SLIVER of it! ๐Ÿ˜‚ That little sliver LIT. ME. UP!
    Bellpepper: JUST NOW getting flower buds! 8D I was beginning to think it wasn't old enough to do anything, yet; it hadn't for a while, and it was making us wonder.
    Tomato x2: Oddly, the bigger plant isn't fruiting well [ONE tomato growing slow as hell], but the smaller one has three 'maters on it, AND we've already got three offa it! Palm size, but still tasty!
    Parsley: JUST went out and majorly pruned it [shoulda done it sooner, but I was afraid I'd end up killing it, somehow ๐Ÿ˜†], got nine sprouts re-planted. Never grown herbs before, so this one's kind of a crash course for us in what NOT to do. Grew like MAD the first time, though, so I fully trust it to bounce back! ๐Ÿ˜ If I can keep reminding mom not to over-water it, that is. ๐Ÿ˜„ She did that with the cilantro (I kept telling her…!), and now we don't have it! ๐Ÿ˜† Bless her, though, she tries. ^^ Though granted, I also think the roots were too crowded on each other; we planted it as-is after getting the starter sprout from Kroger and didn't spread it out when we re-potted it. Still grew like a wildfire though; you shoulda SEEN how tall they got! ๐Ÿ˜ฎ We weren't expecting that! I ended up just cutting off stalks to chew on (two or three at a time, even! Trust me, I didn't even DING the amount of foliage!), and man, does that taste good. O___O Seriously. I never knew how GOOD fresh parsley tasted 'til we got it!

    Right now, it's all potted in Miracle-Gro soil. Any input from anybody on best, easy-to-do fertilizer options would be appreciated! ^^ We're not exactly green-thumbs, but so far, there's only been one casualty! ๐Ÿ˜†

  20. ๐ŸŒฟ๐Ÿ‘€ Thanks Emmy! You were especially silly in this one, thank you for the smiles sweetie.๐Ÿ˜ธโ˜•

  21. Look i hate watching this lady but God damnit i drink the shit out of the coffee every morning
    Fucking boil it for at least five minutes once you dump the egg bullshit in the pott so that you don't have a nasty infection please for the love of God don't be stupid i know Steve will do it drank fucking 60 eggs but! They never mentioned pasteurizing anything a VERY DANGEROUS PRACTICE SALMONELLA CAN FUCKING KILL YOU THIS HAS BEEN A MESSAGE FROM THE ONLINE ASSHOLE SURGEON GENERAL ADHERE THE THE BOILING EGGS FOR 5 MINUTES OR LONGER OR FACE DISEASE FROM YOUR OWN STUPIDITY i want everyone to enjoy this and have a good day

  22. Hope this comment can still get an answer 1yr later ๐Ÿคž๐Ÿค”
    So I get about the egg whites breaking down blah blah. But then what role does the yolk have? And also the shells? Inquiring minds you know…. Lol ๐Ÿ˜Š

  23. You need to try a bulletproof coffee, it's delicious made with butter or ghee and MCT oil sounds yucky but it's amazing and gives you not only a little get up and go but added mental clarity. It's mostly used on rhe keto diet but it's great for anyone IMO.

  24. Hey Emmy!
    I was wondering if youโ€™ve heard of Indian Cappuccino- itโ€™s hand beaten (sometimes a hand mixer is used) to cream together instant coffee and sugar with a little water to make almost like a buttercream like coffee mass which is added to milk. Itโ€™s delicious and something interesting to try!

  25. Emmymadeinjapan: Have you ever tried cowboy coffee. Watch a video called "Cowboy coffee" by cowboy kent rollins if you haven't. I make all of my coffee the way he does and it is great coffee!

  26. My parents used to put egg SHELLS in the coffee basket as it was brewing which was supposed to make the coffee more smooth. And yes, they're Midwestern/Scandinavian. ๐Ÿ™‚

  27. My Grandfather did this. His family was Norwegian and he explained it also got rid of bitterness. I told my Mom about this and she thought he was nuts…Just goes to show.

  28. My Dad said his grandma made this (she was 100% Finnish – he only ever heard her speak English once) and he said it was the best coffee he ever had. She had a wood burning kitchen stove. She would put a pot of water to boil and scoop coffee grounds from a clean tin (once used for tuna) into the boiling water and put the eggs shell and all into the coffee, when it was done she ladled the coffee out into cups. I love hearing the stories my Dad tells. Thanks for sharing.

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