Swedish Egg Coffee

Swedish Egg Coffee Recipe

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Mary Ann Hanson


My sisters and I have drunk this coffee since we were old enough to hold a cup. It is the only way my grandmothers ever made it and my parents made it for years before finally succumbing to a coffee maker. It is more of a technique than a recipe. It is the smoothest coffee you will ever drink and worth the effort. It needs a regular stovetop coffeepot. Find an old enamel one at a flea market or go to the camping section and get one. Do not use the percolator basket.

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5 Min
5 Min
Stove Top


1 large
coffee, regular grind


1Fill coffeepot half full of water. Fill a teakettle with water. Put both on the stove to bring to a boil.
2Break egg into a small jar. Add about a tablespoon of water. Replace lid and shake vigorously to blend well.
3Spoon desired amount of coffee for the cups needed into a small bowl.
4Pour some of the egg mixture over coffee in the bowl until well moistened. Mix well.
5When water is boiling, add coffee mixture to the coffeepot and stir a couple of times and then leave it alone. Watch closely. It will boil over FAST!
6When the coffee mixture in pot starts to come to a boil and rises in the pot, turn off heat and top off the pot with boiling water from the teakettle.
7Cover coffee and let set for a minute with no heat. After a minute pour about 1/4 cup cold water over grounds floating in the pot (this helps them settle).
8Cover coffeepot and let it set for another minute or two. If grounds have not settled, gently push them down with a spoon.
9Pour coffee into cups through a strainer. Enjoy with milk or cream and sugar or just black!

About Swedish Egg Coffee

Course/Dish: Hot Drinks
Main Ingredient: Coffee/Tea/Beverage
Regional Style: Scandinavian
Other Tag: Heirloom
Hashtag: #coffee