Swedish (Egg) Coffee :: The Smoothest Java You’ll Ever Brew

This post contains affiliate links, which means Vintage Kids Modern World receives a small commission from some of the links on this page.


Eggs and coffee for breakfast?

Yes, please, over easy.

Wait… you’re going to be putting eggs IN your coffee.

Yes.  IN it.

I’m a self-proclaimed coffee snob and it freaked me out too.

But then, for the sake of science, I gave it a shot because so many people across the world wide web swore by Swedish Coffee.

And let me tell you folks, it’s amazing…

That’s because the enzymes in the egg will naturally neutralize the acid in the roasted coffee beans.

It doesn’t change the flavor of the coffee, but it makes it incredibly smooth.  So smooth in fact, that I don’t even sweeten my coffee anymore!!  I realized that I was adding sweetness to cut the bite of the acidic aftertaste, no matter how perfectly brewed.

When you brew your coffee with an egg, it gives it an easy, soft flavor that is still bold, yet not punch-you-in-the-throat strong.

Try it – if just for the sake of a good scientific experiment, and you’ll see what I mean!

Swedish (Egg) Coffee

  • 8 c. filtered cool water
  • 1 c. ground coffee of your choice
  • 1 egg with the shell
  • additional 1/3 c. water

Bring your 8 cups of water to a boil in a large pot.  While your water is heating up, combine the coffee grounds, egg with the shell (give your shell a good washing before hand, just to be safe), and 1/3 c. water in a separate bowl.

Allow the egg mixture to rest while the water comes to a boil.

Once it’s boiling, add in the coffee-omelet goo.  Once you do, it will foam a bit…don’t freak out: this is normal!

Swedish Coffee :: SMOOTHEST COFFEE EVER :: from Cheekybumsblog.com

As soon as it comes back to a boil, turn off the heat and remove it from the stove.  Allow it to set for 6-7 minutes, or longer if you like it really strong.  The hot water cooks the eggs, so the coffee grounds will clump together and float in funny looking chunks.  Again: don’t let this freak you out.

After 6-7 minutes, slowly pour the coffee through a fine mesh strainer (many sites that I read said that this wasn’t necessary, but there always seemed to be a few grounds that snuck into my cup. blech.  Thus I decided to pour it through a strainer.)

Add cream and taste it before you add any sweetener…you may come to realize that you love it without the sugar!

If you give it a try, leave me a comment and let me know what you think!!


This post is linked to Fight Back FridayFresh Bites Friday, Real Food Wednesdays, Natural Living Monday, Titus 2 Tuesdays, Fat Tuesday, Kelly the Kitchen Kop, Homemaking Link-Up, Unprocessed Fridays, Natural Family Friday

image source


This entry was posted in Recipes and tagged , , , , , ,   |   Bookmark the permalink.


8 Responses to “Swedish (Egg) Coffee :: The Smoothest Java You’ll Ever Brew”
show comments ⇓

  1. Ingrid Jones

    Made it this morning. It seemed weak at the first pour so I added it back together and boiled it a little longer. Seemed to strengthen up. It is a smooth cup of coffee, still need my sweetener though! 😉 I am also a self proclaimed coffee snob. hehe

  2. Well… I was all for this, until I realized the egg was still in the shell. Haha! I’ll have to give this a bit of thought… 😉

    Thank you so much for sharing it at Savoring Saturdays!

  3. Mike Eckard

    this is not new have been making this coffee since the early nineties, from a Marlboro camp cookbook.

  4. Chris

    I’ve never tried this, but several years ago I was watching an old movie from the 1940s………….and the character made coffee just like this! I didn’t understand why, but now I know. I’ll have to try it.