Egg in Your Espresso? Some Say It’s the Greatest Method


Egg as a coffee ingredient may be new to you, but it's been used for years. Screen capture from Tastemade“Egg as a espresso ingredient could also be new to you, but it surely’s been used for years. Display seize from Tastemade

Order Vietnamese egg espresso, cà phê trứng, in Hanoi and you will be served a espresso that is silky like a custard and made out of egg yolk, sweetened condensed milk and occasional. Attempt the Norske egg kaffe, a Norwegian egg espresso (also referred to as Scandinavian egg espresso), and you will find no custard in your cup — or any discernible egg in any respect, truly. That is as a result of the egg on this occasion is not used as a part of the beverage; it is used as a filter and clarifying agent in the course of the brewing course of.

Scandinavian nations prime the world in espresso consumption. For instance, every Norwegian, on common, consumes nearly 22 kilos (10 kilograms) of espresso beans yearly, inserting Norway persistently among the many world’s prime three coffee-drinking nations. A nation that brews almost 10 occasions the quantity of espresso as the remainder of the world in all probability is aware of a factor or two about consuming espresso, proper?

Right this moment, many residing in Scandinavian nations will not be accustomed to the trick to brewing egg espresso. However the approach continues elsewhere, generally generally known as “church basement espresso,” at potlucks in Lutheran communities within the American Midwest, in addition to amongst outside lovers who could know the recipe as cowboy or camp espresso.

Making egg espresso requires simply three components:

  1. Water
  2. Espresso, coarsely floor
  3. 1 entire egg, uncooked (with or with out the shell)


  1. Boil 1 cup of water for each one cup of espresso desired. For example, for three cups of espresso, boil three cups of water.
  2. Measure 1 tablespoon of coarsely floor espresso per 1 cup of boiling water.
  3. Combine espresso grounds, egg and three tablespoons chilly water right into a paste.
  4. Add the coffee-egg combination to the boiling water, stir nicely and switch down the warmth.
  5. Simmer for three minutes, and take away from warmth.
  6. Add 1 cup chilly water. The espresso grounds will proceed to bind with the egg, and can sink to the underside.
  7. Pressure or ladle the liquid into particular person cups or a big vessel. 

Whereas it could sound like an odd mixture of issues, the approach works as a result of because the espresso grounds and egg simmer within the water, the egg acts as a fining agent and binds to the grounds. Fining brokers, corresponding to gelatin, isinglass and casein are sometimes used to make clear wine; equally, egg whites (referred to as albumen) are a pure protein fining agent.

The concept right here is the egg replaces the normal paper or steel filter. Because the particles of espresso grounds and egg clump collectively in a course of generally known as flocculation, the clumps, referred to as “floc,” rise to the floor. With the addition of the chilly water on the finish of the brewing cycle, the floc acts as a superb filter. Because the clumps and bigger particles of espresso grounds and egg sink to the underside of the pot, they make clear the liquid: As they descend they decide up remaining colloidal particles suspended within the liquid — superb grounds that will usually settle to the underside of the cup.

What stays as soon as the floc has sunk is a transparent, amber-colored espresso that is thought-about, no less than among the many devoted, much less bitter than historically filtered espresso, and that when strained or ladled to keep away from the grounds, leaves minimal sediment deposits on the backside of the cup.



In Norwegian, “kaffe” means espresso; “kaldt vann” means chilly water; and “egg” means, nicely, egg.


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