Swedish Egg Coffee Swedish Egg Coffee uses a whole egg—shell and all—to brew a better cup of coffee. Somehow the egg white not only pulls the bitterness out of the coffee but also amplifies the caffeine, creating a smooth, velvety cup of java. The egg helps to separate the coffee grounds as well, and the ice cubes act as a French press, causing the grounds to plummet to the bottom of the coffeepot.
M a k es 4 to 6 serv ings 6 cups water 3/4 cup freshly ground coffee
1 whole egg, unshelled and rinsed well 3 ice cubes Cream and sugar for serving, optional
Bring the water to a rolling boil in a medium saucepan over medium-high heat. Place the ground coffee in a small bowl, and mash the egg—shell and all—into the coffee with a fork. The mixture should look like moist potting soil when you’re done. Add the egg-and-coffee mixture to the boiling water and boil for 3 minutes, then remove the saucepan from the heat. Cover the pan and allow it to rest 5 minutes. Add the ice cubes to the pan and let the mixture rest another 2 to 3 minutes, until the coffee grounds sink to the bottom. Pour the liquid through a strainer into coffee mugs, or ladle the liquid off the top of the pan and fill your mugs. Flavor with cream or sugar, if desired. The grounds can be saved and sprinkled in the garden to add nutrients to the soil.
Breakfast 47
FreshEggsDaily_7P.indd 47
9/8/21 11:25 AM
