Egg coffee

topofthehillman Feb 01, 2011 12 Comments

Does anyone know how to make egg coffee and is it really that much better than “regular” coffee? Of course we have great coffee purveyors today, but I was just wondering about the mystique behind this Norwegian brew.

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12 Comments

Jadiaz

about 14 years ago 

I've never had it so can't comment on taste. This article is the best I could find. Hope it helps. 

What is Egg Coffee?

Andrew

about 14 years ago 

Some Duluth / egg coffee history:

Lundahl's Coffee Shop, 1988

Lojasmo

about 14 years ago 

Never did know of this. Place. Strange.

Timk

about 14 years ago 

I remember egg coffee being served in the fellowship hall after church service back in the 60s.

Dakar

about 14 years ago 

Love egg coffee - a must have when camping.  Actually, I think my mom got the recipe from her mother (as the Lutheran Church ladies used to make it in large quantities in the basement fellowship hall kitchen).  

Best cooked on a Coleman Stove or campfire. I've never measured anything so these are estimates:  fill a coffee kettle with about 8 cups water (just below the pour spout on a 12 cup pot) and bring to a boil.  Mix about 3/4 - 1 c. coffed & 1 egg well in small bowl.  Add about 1/4 c water after mixed so pourable.  Add to boiling water & boil until the foam subsides (about 5 min).  (Stay close & stir with wood spoon to avoid overflowing).  After foam is gone remove from heat & pour 1/2 c or so cold water into the pot.  This sinks the coffee grounds (that stick together because of the egg) to the bottom of the pot.  Enjoy!

zra

about 14 years ago 

The only reference I can personally attest to is the practice of putting an eggshell into the grounds prior to brewing coffee. Apparently it cuts down on the acidity in lesser-grade coffee.

Voula Heffernan

about 14 years ago 

My late mother-in-law (Swedish heritage) used to make it all the time. It was strong, but delicious. She used one of those old-fashioned percolators to cook coffee directly on the stove. She'd take out the piece inside the pot where you put coffee grounds in and just pour in the coffee grounds and an egg right into the pot along with the water to boil until done (taste and color were the rubric she'd use). But she didn't need to test it, she'd know when it was done. Then she strained it before pouring a cup. We were wondering though if only the egg white was used? Not sure. A great tradition... and it did have something special about it. All the Lutheran "church ladies" knew how to make it :-)

edgeways

about 14 years ago 

I know this is often done in Hungry.

As to eggshells, I've read about filters being made of layered shells coffee and woodchips (say like hickory, or other hard wood). As Ezra indicates it removes the bitterness/acidicness and adds nice taste.

Cory Fechner

about 14 years ago 

My Grandma (Joyce Carlson) ran Lundahl's Coffee Shop and lived above the coffee shop in the late 1970s early 80s. Whenever I'd stay with her for the night my uncle and I would sneak down and smuggle Hershey candy bars and throw those said eggs, presumably some for the coffee, against the basement wall. That is the only memories I can conjure up and sorry I did not try the egg coffee but I may have affected the egg supply at Lundahl's. I miss my Grandma Joyce!

I guess I should mention I was probably 5 and my uncle 8 at the time. :)

TopOfTheHillMan

about 14 years ago 

LOL.  Fun memory Cory! Where was the coffee shop located?

Paul Lundgren

about 14 years ago 

Lundahl's was on the corner of First Street and 21st Avenue West.

Vicky

about 14 years ago 

My Mom and Dad would make it all the time in the 1960s.  Learned it from a old Finnish friend.  Big pot of water (big coffee pot with innards taken out) bring to a boil and in small margarine bowl mix one egg (yoke and white) with coffee real good so all grounds have egg on them. Don't know measurement on coffee but I'd guess about 3 of those coffee scoops heaping.  Once water is boiling add coffee/egg mixture and stir with big long spoon so you can reach the bottom of pot. Let it perk up into the lid until it get to the color/darkness you like your coffee.  Remove from burner and let it sit for about 5 minutes for the grounds to settle to the bottom.  Use a strainer to serve your first few cups.  

My Mom and Dad would make a big pot and then just turn it on the stove to heat it up, grounds and all again and serve until it was all gone.  Many times it was left on stove turned off all day and into the next.  Just heated up when they wanted a cup.  I love the smell of the coffee but I never drank it then or now.  Everyone that came for a visit loved it also.

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