Good Lifestyle

Written by Clint Davis forSimpleand unionized with permission.

Eggs andCoffee Perhaps may be the most important staples of all breakfast - but I never thought to combine them in the same cup.

The egg coffee is apparently a tradition in the Scandinavian cuisines that goes back to centuries. According toThe spruce eatsImmigrants from Sweden brought this unique way to do Java with them in America in the late 1800s and their families held him brewed here since. Apparently, add an egg to the coffee making process extracts the bitterness of the patterns and improves caffeine.

I had never heard of egg coffee before one of my publishers here in SimpleMost launched it in an idea of ​​the story, but I was immediately intrigued to try it. I imagined something similar to the egg drop soup, where you simply crack an egg in a pot ofCoffeeBut the process was more nuanced and appetizing than that.

You can find several online recipes, one of which involves a French press atMyrecipes.comBut I used the method provided by the spruce eaten for my test. The only tools needed are a saucepan and a strainer in mesh. For starters, you pour 9 cups of water into the pan and bring it to aboiling. I used filtered water because my tap water tasted like chlorine but it's not a requirement.

While boiled water, the recipe called me to combine my coffee parks and my eggs with another 3/4 water cup in a measuring cup. I'm sure the coffee snobs read this will be bristling in the fact that I used classic roasted flanks for my test, but the only artisanal beans I had in thefood Have been flavored, so it was my best option for something neutral.

Each recipe I found online has stated using the entire egg, including the shell, in the mixture, so I mixed it together with a whisk and it ended up resembling a mixture thick brownie.

The entire mixture was then poured into the boiling water, where I simmer for a few minutes until it reached the summit into a single mass, as predicted the recipe. I then poured into a cold water and leave it all sitting for about 10 minutes.

I used my MAYSH strainer to tap all the thing in a gallon pitcher. What was left behind was a coffee mud and egg shells that could beAdded to the Compost Recycle Bin to help fertilize your back garden.

Meanwhile, in the pitcher has gone a lot of coffee slightly more tanned in its hue than the typical black coffee that I drink every morning. In the end, the whole process took about 15 minutes from the beginning to the end.

The verdict

I paid some of the egg coffee in my favorite totorio cup and I gave him a sip. I usually drink my black coffee, so that was the way I decided to drink my egg coffee and I must say that I liked what I met my tongue.

I can not say that there was a huge difference in the way he tasted but there was absolutely no hint of aftertaste that sometimes accompanies a cup of black coffee. It was visibly smoother and easier to gild than any cup of brewed coffee at home that I remember having during the pandemic.

I immediately drank two cups, a rare thing for me to do, which is an extra testament of this egg coffee pot.

If you are trying to make a lot for yourself, you may find that people with whom you share breakfast are not as adventurous. The recipe made a whole coffee coffee, but when I asked my wife - who was watching me in disbelief all the time, I prepared this concoction - if she wanted a cup, she said succinctly: " I do not drink that S - ""

His loss!