Has there ever been a scent that dissolves you into a memory? It’s like, as you are minding your own business, you catch a whiff, and it’s like you are back in that place: the folding chairs in a church basement; or a table of baked goods you couldn’t touch ’til after service. For example, my scent memory was coffee. However, it wasn’t any old coffee. It was a special, smoother-than-usual kind of coffee that my grandma made when I was a kid. Some called it Swedish coffee. Others called it Norwegian coffee. Others simply called it “church coffee,” in reference to the heart of the story. If you are from anywhere near the Midwest, you probably know exactly what I mean.
And, yes, there was a reason it tasted different. Some might even argue that it tasted better. A little earthier, less bitter, extremely smooth—and no, it wasn’t the beans, or the pot, or some flavor imported from afar. The secret to homemade “church coffee” is an egg. A real, no kidding, egg. The shell included.
If that sounds unusual, you're not alone! Adding an egg to coffee might seem like one of those old-fashioned kitchen tricks that belongs in a handwritten recipe book. But this traditional method has a fascinating history, and there's a practical reason people used it.
Let's look at how Swedish and Norwegian egg coffee is made, why the egg is added, and what gives this old-fashioned brew its distinctive reputation.
What Is Swedish or Norwegian Egg Coffee?
Swedish egg coffee, sometimes called Norwegian egg coffee or Scandinavian egg coffee, is a traditional brewing method associated with Scandinavian-American communities, particularly in parts of the American Midwest.
Rather than simply brewing ground coffee with hot water, the method involves mixing ground coffee with a beaten raw egg. Some traditional recipes also include a clean, crushed eggshell.
The egg-and-coffee mixture is added to water and simmered. As the coffee cooks, the egg proteins coagulate and form a mass that helps gather the coffee grounds.
After the mixture has simmered and rested, the grounds settle toward the bottom, making it easier to pour a clearer cup.
The result is traditionally described as smooth, mild, and less harsh-tasting than some other methods of brewing coffee.
It's a surprisingly simple technique, especially considering how unusual the ingredient combination sounds!
Why Did Grandma Put an Egg in Her Coffee?
The egg wasn't added to make the coffee taste like breakfast. It served a practical purpose in the brewing process.
When raw egg is mixed with coffee grounds and heated, its proteins coagulate. The resulting mixture can help collect the grounds as they settle, making the finished coffee easier to separate from the sediment.
The eggshell also contains calcium carbonate, which is alkaline. Some traditional recipes include the shell because it may help moderate acidity, although the exact effect on the finished flavor depends on the coffee and brewing conditions.
There are a few reasons people appreciated this method:
A clearer cup: The coagulated egg mixture helps gather coffee grounds, making the brew easier to pour without sediment.
A smoother impression: Traditional egg coffee is often described as less harsh or bitter.
A simple brewing method: It uses basic ingredients and doesn't require specialized equipment.
A familiar family tradition: For many households, it was simply the way coffee had always been made.
Of course, the coffee beans, roast, water, and brewing time still matter. Egg coffee isn't guaranteed to taste better than every other brewing method, but it does produce a distinctive cup.
How to Make Old-Fashioned Swedish Egg Coffee
If you've never tried this traditional method, the process is easier than you might expect.
The recipe below makes approximately four cups of coffee. Use a medium or coarsely ground coffee for easier separation.
Ingredients You'll Need
