How to Make Norwegian Egg Coffee and Your Own Spiced Coffee Blend by Cleo Coyle

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If you are a reader of my Coffeehouse Mysteries, you might recall the subject of Norwegian Egg Coffee coming up at the start of Billionaire Blend when coffee shop manager Clare Cosi describes the method as "cowboy coffee with an egg broken into it." Well, that's exactly what it boils down to (pun intended).

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This basic method of making coffee is known by other names, as well: Swedish Egg Coffee, Finnish Egg Coffee, Hungarian Egg Coffee, and (of course) Lutheran Church Basement Egg Coffee. In this post, I'll show you what I consider the best way to get the tastiest results. 

Learn how to make it now by clicking here, scrolling down, or hitting the "read more" link below...











Norwegian
Egg Coffee
Cleo Coyle, java
egghead, is author of The
Coffeehouse Mysteries

If your grandmother threw egg shells into her coffee filter, this post may give you a clue why... 

My story starts with a man in Norway. Martin Lersch has a PhD in chemistry and a passion for food and drink. Dr. Lersch stumbled upon Americans making "Norwegian Egg Coffee," and became puzzled. He was Norwegian, yet he’d never heard of it.

He described the method to his mother who said she’d never heard of it, either. But she did recall Norwegians using the skin (or swim bladders) from fish when boiling coffee in order to help clarify it.

The chemist’s conclusion was that Norwegians who came to the Midwestern United States replaced the fish skins with eggs. Eggs were a much easier source of protein to come by than fish in their new home, and the chemical results the same.

This is about the best explanation I have come across for why egg coffee may have become popular in the Midwest and among Americans with Norwegians roots.

As for the scientific rationale behind this method of making coffee, it’s fairly simple; Dr. Lersch explains it this way: eggs contain proteins (as do fish skins, which is what Norwegians in Norway once used). Proteins help the coffee grounds to flocculate; that is, clump together, which helps to prevent the bitter grinds from ending up in you cup. Proteins also bind to the polyphenols in coffee, ridding it of astringency, which aids in clarifying it. That’s why the result is a pleasant, mild tasting brew.

This method is also a fun way to make your own Spiced Coffee Blend. I'll show you how in the recipe below. May you drink it with joy and...

Helse! ~ Cleo


What about Grandma
and her Egg Shells? 

She was right, if she did it right. While some people like to use the whole egg when making this coffee, some use the egg and shell, too—the shell is calcium carbonate, which will neutralize acid. Here’s the thing, though, it only works if you really crush up the shell into the grinds. Simply throwing large, empty shells into a coffee filter does nothing to change the acidity level.


Once strained, the egg coffee produces a very pretty,
amber-colored beverage. Despite using inexpensive,
pre-ground coffee, the result is clear, smooth, and delicious.

How Cleo Makes
Norwegian Egg Coffee



If you are making large batches of coffee and your grinds are coming pre-ground in a can or plastic container, this is an excellent method of doing it, (which is exactly why church basements are famous for serving it). 

Canned, pre-ground coffees are mass produced and mass roasted, giving them much less dimension and complexity than premium (aka "specialty") coffees, roasted in small batches. In other words, if you're using cheaper coffee, this method of making it will give you a smoother and more drinkable brew. 

If you're making high-quality coffees, however, most coffee pros would recommend using other methods to preserve their complex flavors (and so would I). Use this method only for inexpensive, pre-ground coffees...or the occasional curious experiment. 

Makes 10 servings (roughly ten 6-ounce cups of coffee)

(1) PLACE 2 quarts of water (eight 8-ounce cups) into a saucepan

(2) HEAT until the water boils; while you’re waiting for the boil…

(3) MIX a paste consisting of:
              1 egg + 3/4 cup ground coffee* + 1/4 cup water







(4) ADD this coffee-egg paste into the water as soon as it begins to boil. Give it a gentle stir with a spoon, and do not stir again.

(5) BOIL for 3 full minutes.




As the coffee boils and the egg cooks,
the coffee grinds clump together
and the brew is clarified. 



(6) REMOVE the pan from heat. (Don't just turn the heat down, take the pan off the hot burner.)

(7) LET STAND for a full 2 minutes.

(8) STRAIN coffee into a carafe (I use a fine mesh sieve). 





Serve the egg coffee hot or iced, as you like, with or without cream and sugar.


FINAL NOTES:

* COFFEE: I suggest a bold, dark roast for this method, which will give you a rich coffee flavor. In my experience, medium and light roasts yield a cup that’s not as rich, even a bit on the watery side. The amount of coffee I'm using works for me. You may want to use less coffee or more water. Experiment with your own taste.

* STEP 6 - Many recipes for "egg coffee" direct you to add cold water during step (6). But in my experience this does little to benefit the brew. Instead, I find it makes the coffee more watery and lessens the pleasant impact of a wonderfully hot, steaming cup. 


Make Your Own
Spiced Coffee Blend!

To create a spiced coffee blend using this method, simply add your favorite whole spices to the pot during step 1. 




Here are the whole spices that I like to use...




3 cinnamon sticks, 2 whole cloves, 1 teaspoon of crystallized ginger, and 1 star anise. You can mix and match your own with one warning...

WARNING: Do not use ground spices. These will float in the coffee and will not give you the same nuanced flavoring as whole spices.






Drink (and read) with joy!

~ Cleo Coyle


New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
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