Swedish egg coffee, also known as Norwegian egg coffee or Scandanavian egg coffee, is a coffee beverage prepared with an egg.

It is a tradition in the Midwest and at the Minnesota State Fair, ^[2]and was brought over by Scandanavian immigrants. Egg coffees were also sold in pharmacy soda fountain shops during an earlier era.

Flocculation is involved in the prepararion: when the egg cooks with the coffee grounds it binds to them, leaving a clean, clear and creamy tasting cup of joe. ^[0]

The roast coffee beans are ground, mixed with an egg and some water to form a paste.

The entire shell csn be included.

The mixture is then added to boiling water simmered (steeped) with water for a mintues, sieved or strained and served.

^[0]Swedish coffee is coming back into fashion and has even been described as 4th wave.

^[1]

See also:

Vietnamese egg coffee

Egg cream