Swedish Egg Coffee Recipes
VIETNAMESE EGG COFFEE
This sweet after-dinner coffee is like drinking liquid tiramisu and is our new favourite caffeinated treat
Provided by Miriam Nice
Categories Drink, Treat
Time 20m
Number Of Ingredients 5
Steps:
- Put the egg yolks, condensed milk and vanilla extract in a large mixing bowl. Whisk with electric beaters for at least 5 mins or until pale and foamy.
- Put 4 heatproof glasses or ramekins into slightly larger bowls that have been half-filled with boiling water (this will keep the coffee in the glasses hot for longer).
- Pour the freshly brewed coffee into the glasses, reserving 2 tbsp, then top with scoops of the egg mixture. Drizzle the remaining coffee on top so that it stains the topping and sinks in. Scatter over a pinch of the grated dark chocolate, if you like. Serve immediately, with spoons.
Nutrition Facts : Calories 187 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 20 grams sugar, Protein 6 grams protein, Sodium 0.1 milligram of sodium
LUTHERAN CHURCH BASEMENT EGG COFFEE
I'm a former Minnesota kid who grew up surrounded by "Lutheran Women Who Cook" (in the church basement) for showers, weddings and funerals. There's even a cookbook available with a similar title. This is the way I recall the ladies making coffee in huge enamel pots, and it's the clearest, most flavorful coffee you'll ever enjoy. I outgrew their 10,000 Jello and Miracle Whip recipes a long time ago, but I fondly remember the Lutheran Church Basement (aka Swedish) Egg Coffee.
Provided by San Marcos Sunshine
Categories Beverages
Time 12m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Use a graniteware (enamel) coffee pot.
- Wash egg; break it into a small bowl, reserving shell, and beat slightly. Add 1/2 cup cold water, the 1 cup ground coffee and the reserved egg shell, crushed. Mix thoroughly. Turn into coffee pot; pour on boiling water, and stir. (I remember the ladies adding the coffee/egg mixture directly to the boiling water.) Optional: The spout of the pot can be stuffed with soft paper towel to prevent escape of the fragrant aroma. Place on front of range and boil 3 minutes. If not boiled, coffee is cloudy. If boiled too long, too much tannic acid is developed. Add remaining 1/2 cup cold water; which perfects clearing. Cold water, which is heavier than hot, sinks to the bottom and carries the grounds with it. After coffee has settled, serve at once.
Nutrition Facts : Calories 13, Fat 0.8, SaturatedFat 0.3, Cholesterol 35.2, Sodium 17.6, Carbohydrate 0.2, Sugar 0.1, Protein 1.1
SWEDISH EGG COFFEE
Traditional recipe taken from the Country Bed and Breakfast near Shafer, MN. The owners Swedish grandmother made this for special occasions, now it is served in the B&B.
Provided by LAURIE
Categories Beverages
Time 15m
Yield 20 cups
Number Of Ingredients 3
Steps:
- Measure water in to an enamel coffee pot.
- Bring to a boil.
- Measure ground coffee into mixing bowl, add raw egg and mix well.
- Add this mixture into the boiling water.
- Reduce heat and stir well with long wooden spoon.
- Simmer coffee for two minutes.
- Boil hard for one minute.
- Let the coffee rest for one minute, then pour 1/4 cup cold water into the coffee to settle the grounds.
- Strain into a serving pot and serve.
Nutrition Facts : Calories 3.9, Fat 0.2, SaturatedFat 0.1, Cholesterol 10.6, Sodium 8.4, Carbohydrate 0.1, Protein 0.3
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