Coffee with egg? A surprising Nordic tradition waiting to be discovered

"Swedish Egg Coffee" is a traditional technique popular in Nordic countries such as Sweden, Finland, and Norway, as well as among Midwestern American communities of Scandinavian origin. According to Atlas Obscura, a whole egg is mixed with ground coffee and simmered in water. The shell reduces acidity, while the egg white and yolk coagulate, capturing impurities: the result is a clear, delicate, bottomless coffee.

Why would someone put an egg in coffee? It is not just to impress friends: there is a chemical and organoleptic logic behind this choice.

Here's what happens:

• Clarification: as the egg white cooks, it incorporates micro-particles in suspension, which would make the coffee cloudy and sandy, resulting in a coffee that is silkier on the palate and visibly clearer.
• Reduced acidity: eggshell is rich in calcium carbonate, an alkaline compound that helps balance the acidity of coffee resulting in an easier-to-digest beverage.
• More rounded and lighter taste: the end result is a coffee with a milder, almost velvety taste as the egg binds the bitter elements of the coffee.

If you are curious to try this centuries-old tradition, here is an easy recipe for making your own egg coffee right at home.

Ingredients:

• 1 whole egg (organic, if possible)
• 3 tablespoons ground coffee (preferably medium-rare)
• 9 fl oz/250 ml water
• A pinch of salt (optional)
• Sugar or milk to taste (optional)

Procedure:

• Crack the egg into a small bowl and beat it lightly, including the shell (if you prefer, you can remove the shell, but it is not mandatory).
• Add the ground coffee to the egg mixture and stir until you get a thick paste.
• Bring water to a boil in a small saucepan.
• When the water boils, pour in the coffee and egg mixture and let it simmer for about 3-4 minutes.
• Turn off the heat and let it sit for 1 minute-the mixture will separate and the liquid will become clear.
• Strain the coffee using a strainer or kitchen gauze.
• Serve hot, with milk or sugar if desired, or neat for an authentic experience.

Tip: Don't throw away the cooked egg that remains in the strainer-you can eat it! It has an interesting flavor and still contains a good portion of the protein.

Another reason why this practice is interesting is its nutritional profile. Adding an egg to coffee means enriching the drink with:

• Protein with high biological value
• B vitamins
• Good fats (especially if you use an egg from free-range or free-range hens)

In addition, it is a "zero waste" recipe: not only do you drink the coffee, but you also eat the cooked egg. A choice that winks at sustainable cooking and smart food reuse, in an age when reducing waste is increasingly important.

In a world increasingly attracted to unusual gastronomic experiences and reclaimed traditions, egg in coffee is a little kitchen experiment that may surprise in taste, simplicity, and history. A drink that combines culture, chemistry and cuisine in one cup. If you like to experiment and are not afraid of an unorthodox pairing, try Swedish Egg Coffee-you may discover a new breakfast favorite.

Sources:

Atlas Obscura - "Swedish Egg Coffee"

Nordic Coffee Culture - nordiccoffeeculture.com

Perfect Daily Grind - "Why do people add eggs to coffee?"