The traditional Norwegian method for making coffee includes an egg. Simply break up a single egg and mix it with half a cup of water in a warmed saucepan. Add one cup of medium-grind coffee, and six cups of boiling water, and boil slowly for exactly three minutes, covered. Then add another half a cup of cold water, and let it steep for ten minutes, then serve.

What you get is slightly rich, mysteriously clear coffee. Why? Not only does the egg add a little richness, but the egg proteins bind with and settle the grounds. This happens when you add that last half a cup of cold water.

Some people use the whole egg broken up–that includes the shell. Some use the egg without the shell, others use only the egg whites. In all cases, the result is the same–mysteriously rich, and miraculously clear coffee.

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