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Lots of people have eggs and coffee for breakfast, but this new trend is a far cry from scrambled eggs and a cup o’ joe! Swedish egg coffee, also known as Scandinavian egg coffee is just that – cracking an egg, shell and all, into coffee grounds before brewing it.

According to the Huffington Post, “Egg coffee is made by cracking a raw egg ― shell included ― into a cup, mixing it with your ground coffee, and then simmering it on the stove. The egg clings to impurities in the coffee, removing them from the liquid you end up pouring out and drinking, supposedly making for the smoothest cup of coffee you’ll ever drink.”


Strange as it may be, adding a raw egg to your coffee grounds really does work to purify the coffee and leave you with a smooth, delicious cup of your favorite morning beverage.

How does it accomplish this feat? According to Parker Russell, the owner and CEO of the subscription coffee service Black Ink Coffee, “The egg helps to remove the bitterness and acidity that accompanies poorly roasted coffee.” He goes on to say the egg whites, specifically, work to remove impurities, making even the cheapest coffee taste clean and less acidic.

Furthermore, coffee expert and blogger Shabbir Nooruddin says the eggshells “neutralize the acids in coffee, greatly reducing the tanginess and intensity of the cup.” With less acidity, Swedish egg coffee is easier on the stomach, which is good news for anyone with gastrointestinal issues.


The process is pretty simple and straightforward. Crack an egg into 1/3 cup of coffee grounds and mix it up, shell and all. Pour the mixture into a pot of boiling water and let simmer for 10 minutes. After 10 minutes, remove from heat and pour into a French press to strain before serving. See a video of how it’s made here!

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