Swedish Egg Coffee

Name: Swedish Egg Coffee
Total time: PT0D0H0M
Yield: makes about 5 cups
Ingredients: 1 1 ⁄ 2 cups ground coffee; 1 egg, lightly beaten

Serves
makes about 5 cups

PENNY DE LOS SANTOS

Beaten egg purifies and lends a creaminess to lesser-quality ground coffee in this drink popular at the Minnesota State Fair. This recipe first appeared in our June/July 2012 issue along with Jane and Michael Stern's story Fair and Square

Ingredients

1 ¹⁄₂ cups ground coffee
1 egg, lightly beaten

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Instructions

Step 1

In a small bowl, stir together coffee, egg, and 1⁄2 cup cold water into a paste. Bring 6 cups water to a boil in a 4-qt. saucepan over high heat, and add the coffee paste; boil, stirring, for 3 minutes. Remove from heat and slowly ladle coffee through a fine strainer lined with a coffee filter. Serve immediately.

In a small bowl, stir together coffee, egg, and 1⁄2 cup cold water into a paste. Bring 6 cups water to a boil in a 4-qt. saucepan over high heat, and add the coffee paste; boil, stirring, for 3 minutes. Remove from heat and slowly ladle coffee through a fine strainer lined with a coffee filter. Serve immediately.