Norwegian egg coffee is popular among Americans of Scandinavian origin in the Midwest, and apparently it was something immigrants brought with them from Norway.
The egg helps the coffee grounds to flocculate, and it allows the coffee grounds to sink faster to the bottom of the pot. You will get a clearer coffee with a pleasant and mild taste. The coffee will not be bitter, and the coffee still have enough “body” so it doesn’t feel too thin!
- 3 tblsp. coarsely ground coffee
- 1 egg
- 1/4 cup cold water
- 3 cups boiling water
- 1 cup cold water
- Mix the coffee with 1/4 cold water and one egg to a thick paste.
- Add the thick paste mixture to the boiling water, stir carefully and leave it to boil for 3 min. Remove the pot from stove
- Add the remaining cold water.
- Let the coffee grounds settle for about 10 minutes, skim off any floating particles and
- Filter the coffee through a fine meshed sieve and serve.