In multiple older cookbooks I have gotten that are Swedish/Scandinavian, there's a recipe for "egg coffee". They write that adding egg (I just cannot imagine this for the life of me!) and even eggshells to the brewing coffee makes it clearer. This sounds just so odd, not to mention old-fashioned. It also seemed from reading them, intended for percolaters, not newer drip methods.
The egg is beaten, and "just a dash" added to the grounds. Sounds like a teaspoon to me, but my dash may be your pinch!
Has anyone ever drunk egg coffee? Does this change the taste, or anything? The idea of seeing floating bits of scrambled egg in my coffee leaves me wary, to be honest. I will try it this weekend, as my curiousity is going to win out finally. I just hate wasting anything, foodwise.
Any tips would be much appreciated! TIA.
Updated 1 year ago | 2
Updated 1 year ago | 28
Updated 1 year ago | 6
Updated 1 year ago | 13
Updated 2 years ago | 7