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While the safety warning is always a smart move, There is no way salmonella would survive hot coffee brewing temperatures. I would suggest just wash your hands after handling the raw egg, in case there are any pathogens on the surface. Pasteurized eggs are really only necessary when consuming them raw.
I learned that most salmonella is found on the shell. It's not a complete explanation, but I'm going to wash up properly until I find the full answer. 😅
Slightly foamy egg whites are used to clarify stocks they almost act like a filter. So I imagine that’s their purpose in Swedish coffee instead of having a cup of coffee filled with coffee grounds.
In Korea during the 60’s old people used to drink coffee by dropping the whole yolk in the hot coffee. They called it morning coffee because the floating yellow yolk looked like the sun.
Actually makes sense. Depending on your water chemistry, adding some calcium carbonate (egg shells) could balance out the water profile. Would be interested in a follow-up using distilled water, tap water, and something like Third Wave coffee.
My grandma taught me how her community would make "Swedish egg coffee," and it's way easier than what you made 😂 The Lutheran church basement ladies (the church was founded by Swedish Lutherans, and the basement was completely finished and was a fellowship/Sunday school area, and later a preschool) would set up one of the big coffee brewers, fill the basket with grounds, crack an egg or two on top, and set it to brew! Apparently, it would mellow out the coffee and they would sit and chat and sip on it for hours. It cut down or even eliminated the need/want for sugar and cream, because it wasn't nearly as bitter or acidic as normally brewed coffee. That generation has all passed, but a few in my grandma's generation still remember and will make it occasionally. They had a table set up during their 100th (or 150th? 125th?) anniversary celebration recently!
That sounds strange, using eggs with a coffeemaker. Here in Finland, egg whites were used back when coffee was brewed in a pot. I've heard this way of using egg white in coffee brewing: Boil the water in the pot. When it starts to boil, take it off the heat. Add the coffee grounds, mix a little with a spoon. Put the pot back on for just a moment, so that it foams a little. Do not let it boil, take it immediately off. Then add the egg white and let the coffee grounds sink. (The egg white is supposed to help in clearing the coffee and binding the coffee grounds.) I've never tried it, but this is how I've heard it was done before coffeemakers.
So funny that it's called Swedish coffee. As a Swede I have never heard about it and the only Swedish source I can find on this idea is a magazine writing about it being popular in the US!
I grew up with it the upper Midwest. It’s also called Lutheran coffee because it was served in Lutheran church basements after church, and especially during potlucks. Most of these were eggs stirred into the grounds in a monster percolator style coffee pot, and the result was a very smooth copper colored liquid. Those church goers sipped multiple cups of this stuff.
What's interesting to me is the last few times I saw egg coffee on YT the comments were overwhelmingly vehement denial "that's not a thing, don't associate us with that", but here I'm seeing a good number of people sharing their experiences with it. Even moreso how many cultures apparently have had similar things, very cool.
Apparently it's yet another American melting pot culinary creation, by Swedish immigrants this time. So it isn't actually Swedish, it's Swedish-American. Same way fortune cookies are Chinese-American and not Chinese.
Making Swedish coffee is one of my favorite treats for myself. One thing that I keep in mind is that it was invented by people trying to make a lot of coffee for meetings after church. So imagine a kind of coffee that you could make in a slow cooker. With that in mind, as long as you coat the grounds in egg you're fine. You can boil it for a loooong time, and the grounds will be surrounded by the egg, keeping the coffee clear. And for whatever reason, I find that the effect of Swedish coffee is much different from regular. Longer lasting, and less jittery.
Not necessary churches or expecially large amount and most old churches here in sweden is rather small. You added egg whites to coffee cooked in a pot over a open fire, coffee for that is still sold in stores as "cooked coffee". The reason you add the egg white after boiled the coffee is to clarifying and get rid of the grounds without filtering it before serving it. Egg white clarification is extreamly common in larger kitchens when makings stocks or anything else whare you want to get rid of sus0ended particles.
I am so thankful that people like you and James Hoffman exists....So, I don't have to try things like this. I'm not saying that it's bad to want to try something like this (or coffee from the 1930's). I'm just saying that it's not for me. I'm good with trying different methods to brew coffee (moka, espresso, french press, pour over, etc). That's as much experimenting as I'm comfortable doing. Having rambled on and on, and with all that said, I did enjoy the video.
In the classic "I Love Lucy" 💘❤💕 series, I believe the episode was entitled "Pioneer Women", where Lucy & Ethel had to do household tasks as if it was the early 1900's. Lucy has an old coffee pot on the stove, cracks an egg into the brew, and exclaims: "My Grandmother is Swedish..." So apparently, your research on the early 1950's is accurate...☕ 🥚👍
I love egg coffee when it is whipped and then added into my hot coffee. Similar to Vietnamese coffee, but I don't do the sweetened condensed milk. It makes it so creamy and delicious. I tend to whip it with some of the hot coffee before I pour it into the mug because it helps cook the eggs and allows me to get rid of any chunks that might occur if you don't whip it well enough.
I made my mom (a coffee lover) Swedish coffee for Mother’s Day a few years ago and she absolutely loved it she likes a mellow chocolaty roast and she absolutely loved it saying how for her it knocked back the acidity a lot.
I feel more comfortable using egg whites than shells since here in Germany eggshells are not washed. It keeps the natural protective coating and reduces the risk of salmonella in the egg. Also I felt you used a strong coffee ratio on the egg white receipt, considering you called it a French press ratio. I use 13g freshly ground coffee on 900ml. And I had people say it's strong
This has me thinking: egg white rafts are sometimes used to clarify soups. How much could you clarify coffee? Obviously one egg white wasn't enough to make a noticeable difference in this case.
Just know that since finding your channel like a month or two ago, I have bought Onyx coffee, my very first coffee grinder, and have started reading academic articles about coffee. I blame my hyperfixation, but dang do I just want to know/do all the coffee things (also, I have been properly caffeinated for finals)
I spent Much of my younger years camping, and what I grew up with as 'camp coffee' is better known as (whole egg) Cowboy Coffee, people always think you end up with Scrambled-egg Coffee
I remember the first time I had a real whiskey sour, I had no idea it was made with raw eggs before that so I was definitely surprised! Don't know if I would have taken off it had I known but I'm glad I did, since then I've had Vietnamese egg coffee which I love, so I was excited when I saw this video! ❤
Pasteurized eggs are a relatively expensive and specialized product, and really not necessary if you plan to throw them into boiling water. It's less clear what temperature eggshells will reach in a drip brewer, but still, it's not something I would personally worry about. (Elderly or immuno-compromised persons may want to be more cautious though, and at least stick a thermometer in for a test run or two to make sure you're hitting that 160F. I don't think you get good coffee if you aren't but you may want to check.) Also if I really wanted safer eggs and was willing to pay extra for them, I'd go down the road and get them from the guy with the hand-painted sign offering FRESH EGGS. The real cause of salmonella in eggs is endemic salmonella infection in overcrowded factory farming conditions. If you're in a city this may not be an option, but anywhere even vaguely rural (i.e. most suburbs, and definitely anything more rural than that) should have at least a few egg farmers who have healthy chickens with healthy living conditions and healthy eggs.
I'm thinking I'll be washing my eggs and then lightly roasting the shells for the eggshell coffee. I expect I'll also be making an omelette at the same time 😁
Yep. And the simmer is what really makes this food safe. I mean, a poached egg is generally 3-4 minutes, and here it's dispersed through the water rather than sitting in one clump, so the whole thing is pretty much guaranteed to come up to temp. The risk is pretty much comparable to eating cooked eggs. What eggs you use is going to be less of a factor than whether you wash your hands after handling them.
When fishing in Maine in the area known as Grand lake stream, the local guides making coffee for our lunch would use the egg whites and the grinds to bind the grind so that they wouldn't end up in the cup. This was cooking over a campfire with only a pot to make the coffee in. Not a coffee pot but just a regular pot. They called it boiled coffee.
When I’ve done the egg shells method before I baked the shell pieces first. I can’t remember how long or what temperature but it wasn’t long. They were slightly browned I would say. It did take some acidity away. Maybe try with like Folgers which is what I was trying to improve.
I don't do egg whites but I've been adding an egg yolk lately, partly to get more choline while pregnant. It's really yummy though. An egg yolk, a little sugar, a drop of vanilla and a bit of cream. Mmm.
I found a recipe online for a hungarian egg coffee where you add shells and a whole eggs, boiled and served with whipped cream. It's pretty tasty and very smooth.
My mom is Italian. My nonna and several other nonna's used to give their daughters coffee with an egg and vermouth in it. Old wives tale for healthier kids.
Yes dear, my mother was 2nd generation Swedish. She would put just the egg whites, in a cheesecloth, in the perk pot, drip basket. For the longest time, I wasn't aware, there was any other way, to make coffee. Come to find out, I was RIGHT.... LOL .... I hope you enjoy it, as much as I have, over the yrs. P.S. Luv your cut !
When I saw this title I assumed you were going to talk about Vietnamese egg coffee! I can’t believe there are so many different ways to put egg in coffee 😅
As a Swede I've never heard of anyone from Sweden drinking coffee like this, brief reading suggests it probably emerged from the swedish-american population of somewhere like Minnesota
Yeah, I was so incredibly perplexed as well. Like, sure we've got unconventional foods (cough cough fermented herring cough) but this one was just... Brand new to me lol
Not so much a new thing but an extreamy old thing, basically no one do it anymore but it used to be the standard way to brew coffee before filtering it became a thing
Idk about Sweden but in Finland salmonella in raw eggs is basically unheard of and they are safe to eat in general. There was a time a few weeks ago where you had much higher chances of getting salmonella from chocolate easter eggs than any raw eggs or even raw chicken! Raw chicken here of course still needs to be handled with care as it can have other bacteria etc. but salmonella isn't usually one of them.
My grandma was 100% Swede and my mom used to make this all the time when I was growing up, she had a big coffee pot that was ceramic in the outside. She would dump the grounds, water and eggs in the pot, hang it over the fire when camping to brew, then strain it into her cup! I’ve not tried it yet, but I really should!
This reminded me of my grandpa cracking an egg into his coffee, stirring it and drinking it PIPING HOT. (Malaysian coffee beans here are usually roasted with margarine and/or sugar, though I'm sure SEA neighbors also have this odd practice of drinking coffee)
I've done this when I needed some sort of light breakfast but absolutely not being in the mood for more solid breakfast (including not being into porridge), minus the piping hot temperatures. The piping hot temperature is usually a really unhealthy old people thing, all humans senses degrade from childhood forward including taste, most strongly from the age 50 forward, which sometimes makes old people drink/eat things hotter to get as much of an experience (and is also why old people tend to use way more salt and have a return to way more sugar, no idea if they want more capsaicin too). Consuming foods and drinks too high in temperature literally scalds their throat and stomach even if not their mouth, which temporarily impairs health & function as well as increases risk for cancer.
Swede here. I have never heard of this as a "Swedish coffe". There is however one method i would consider classically swedish. I know it as boil coffe and it entails boiling the coffe together with the water in a kind of teapot that has a coarse sieve at the spout. This being my prefered method i typically use a 1:10 ratio of very coarsely ground beans to water. If I am making a single cup for myself that is rougly 30grams of coffe to 300grams of water. This might seem like a lot but when making this coffe it is important to make at least one cup more than you intend to pour because there is no filter in the process. How you do it is youfirst add coffe and then water to the pot place the pot on your stove (or over a fire) and let it reach a boil and once it is boiling remove the pot and let the grounds settle for 6-10minutes. You then pour gently to try and minimize the grounds in your cup. Lastly you dont drink all of the coffe leaving a little bit at the bottom where the highest consentration of grounds is.
You can use a sousvide machine to pasteurise your own eggs to reduce the risk of salmonella and you can also boil the egg shells and grind them into a powder then add like you would salt to add calcium to you food.
Yay me! I was right based on what you were saying. Also, I was always of the understanding that the reason egg shells were put into cowboy coffee was that there was something about them which would make the grounds sink to the bottom. Also, I've also seen people making cowboy coffee at cookouts crack an egg to make breakfast and then toss the shell directly into the boiling coffee (which has only been two times, but it's weird that it's happened twice). So there's got to be at least a little egg white in cowboy coffee, or at least cowboy coffee made like that. I'm curious to try it, but right now I only have eggs from my friend's chickens that she keeps in her yard... so, like, the outside of the egg doesn't get washed until I wash them right before I crack them and... Yeah, no. Gonna get pasteurized, pre-washed at the facility, eggs for that at a later date.
Have you seen the Coleman QuickPot propane powered coffee maker? Are you going to take a camping trip this summer to try coffee brewing outdoors? Graham looks like he could use some fresh air and sunshine.
I grew up with Swedish coffee. My great aunt Ethel made hers with one egg in the percolator, and it was very copper colored. I was much older before I realized most coffee was usually brown, and not copper colored.
CH2CH3? Did you mean Ethel and your autocorrect changed it to the chemical group, or were her parents so awesome she got named after a chemical group as a chemistry pun on a common name?
Keto bullet proof coffee with egg yokes. Recipe would be something like 230ml hot coffee, then a fat of you preference mct oil/gehee/butter. Collagen Powder is commonly used followed by flavours of your choosing (eg. Cinnamon, raw cocoa, stiva, monk fruit, or heavy cream.) To finish add 1 or 2 egg yolks then blend without delay. Obviously this is high calorie drink ment as an meal replacement of a specific diet and shouldn't consumed in conjunction with a high carb meal. Diet aside adding the egg yolk then blending adds a delightful texture and foam to the beverage and doesn't seem to add any discernible Chang in flavour ontop of the other ingredients.
I remember coming across an articles years ago about this and how it removes the bitterness that you can get. Only tried it once, was nice but too much effort.
@@morgandrinkscoffee hehe. Yeah. But that seems to be a pattern in the US. Danishes aren’t danish. French fries aren’t French. Swedish coffee isn’t Swedish. 😉
I only found out thanks to hearing about vegans wanting vegan wine and beer. I never would have been able to guess. Talk about a terrible way to find out your wine is contaminated if you're allergic to eggs.
The flavor of coffee is really impacted by temperature so it would seem that they would have all have cooled somewhat, but I think you would and a more perfect test start them staggered so that they all finish at the same time and are all approximately the same temperature
how is your kitchen always so clean?!? surely you clean it right before filming right??? no kitchen ive ever seen has ever been this orderly all the time
i was really expecting to see a yolk used as creamer in coffee when i saw this. again when you said in the intro that you think the answer is yes. but then you showed me something i never knew before i.e. egg whites in coffee (cuz i already watched the one where you put egg shell in your coffee grounds)
I think the control cup came out slimey because you probably made it after the egg shell coffee. Maybe the machine needed a cleaning cycle or something after. I would have probably brewed the control coffee first then the eggshell coffee. But overall cool video!
I love your videos but you should do a review on the cafe affetto Expresso machine I just bought it and it is amazing I think you would love it and agree
I think using a slightly more alkaline water might do the same job :) But thanks Morgan for trying these out so that we don't have to 😅 btw, have you ever tried Vietnamese coffee, and medicinal type tea with yolk, it'd be fun to see your renders on them.
I wonder what the effect would be if the shells were ground finer? Finer grind -> increased surface area for reaction. Or if it was double filtered through fine ground egg shells in paper filter as the second step.
I wonder if you were to redo the test and dried out the egg shell, then finely ground the shell, then did it in the pour over if that would change the outcome.
Putting egg white into coffee seems to be a similar method to making a consomme (a very thin broth like soup). You put the egg white in there to collect all the left over particles in order to clean it up and make it less cloudy. I feel this is what is supposed to happen in this coffee. The thing is, in a consomme, the scum floats to the top and you are supposed to scoop it off.
Here in Germany, especially in Bavaria, for people of a certain minimum age, a Swedish coffee is part of a sketch by a comedian. In that sketch, said drink is an old Ukrainian recipe (don't ask), where you put a bit of coffee into a large mug and then throw in a coin. The coffee should be enough to cover the coin and make it invisible. Now you fill up the cup with any form of clear liquid alcohol, like vodka, until the coin is visible again.
Yes - that is one version of the Swedish “kaffekask” that we also joke about in Sweden. Another related version is from when we almost had prohibition and you only could have alcohol served with food. So then people would ask for coffee with coffee (code for vodka) without coffee.
Whenever making true cowboy coffee the proper method is done by filtering grounds through a Dirty sock. Really Love the video we need more of this old style traditional brewing methods.
Reminds me of a comedy webcomic set at an IT office, that started getting published in the late 90s online. The IT office workers would usually use someone's sock when they ran out of coffee filters and desperately needed their caffeine.
whenever i was able to get "eggs to order" in the Army i'd have them put 2 raw eggs in a mug then fill it with hot black coffee so i could drink a fast breakfast. 30 years later i still do it when i'm in a rush to get some quick food on the go.
Hi, ive been adding eggshells and a good pinch of salt to my coffee brewer for years. I also brew it strong so then all i need to do is boil water and add 3/4 of a cup to 1/4cup of brewed coffee. It last for two days of practically non stop coffee drinking. Today i thought id try something different, i added a whole raw egg to my electric brewer, the end result was worth it, but i will definitely NOT! do that ever again, the egg sealed the filter and it overflowed and made a big bad mess. After i got as much as i could into the pot,i took a strainer and did the whole get the coffee grounds out of the coffee 😂, then i googled it and found your video ...NOTE TOO SELF, dig out my non electric brewer 🥴 Also ive been using my bean grinder to grind the eggshells into a powder, its the best form of calcium, i put them in my dogs food as well😊 Pss i would probably only do the whole egg on special occasions like on Sunday's ❤
Now you should try eggs to enhance cheap or over roasted coffee. Also, there is a common egg yolk coffee method where you whizz up a yolk into your coffee instead of cream.. Same with butter.
at least in Malaysia, where my paternal grandfather was, the older folks did drink coffee with eggs! And I started drinking coffee when I was 4 .. wondering why I know the first fact?
Creamed egg coffee or ca phe trung was pretty big in Hanoi, Vietnam when dairy was scarce. Now it's a bit of gimmick with a couple cafes in Hanoi and Ho Chi Minh serving it.
If you truly want a Swedish coffee experience, grind coarse, get water in a kettle and let it boil, get the coffee in and get it strong, (slightly more coffee per cup of water then you usually would), then you pour your coffee on a plate, put a bite sugar between your teeth and drink the coffee through the sugar.
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💪🏼😘😘
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instructions unclear: currently eating coffee scrambled egg
Basically me when messing up Carbonara
Coffeegg
@@loganbeck5028 let's bring it full circle: coffee in carbonara (this is a joke)
@@azuredragon8388 "no no.... he has a point" -Kronk
@@azuredragon8388 I want my carbonara affogato, please
While the safety warning is always a smart move, There is no way salmonella would survive hot coffee brewing temperatures.
I would suggest just wash your hands after handling the raw egg, in case there are any pathogens on the surface. Pasteurized eggs are really only necessary when consuming them raw.
I learned that most salmonella is found on the shell. It's not a complete explanation, but I'm going to wash up properly until I find the full answer. 😅
Slightly foamy egg whites are used to clarify stocks they almost act like a filter. So I imagine that’s their purpose in Swedish coffee instead of having a cup of coffee filled with coffee grounds.
In Korea during the 60’s old people used to drink coffee by dropping the whole yolk in the hot coffee. They called it morning coffee because the floating yellow yolk looked like the sun.
Actually makes sense. Depending on your water chemistry, adding some calcium carbonate (egg shells) could balance out the water profile. Would be interested in a follow-up using distilled water, tap water, and something like Third Wave coffee.
My grandma taught me how her community would make "Swedish egg coffee," and it's way easier than what you made 😂 The Lutheran church basement ladies (the church was founded by Swedish Lutherans, and the basement was completely finished and was a fellowship/Sunday school area, and later a preschool) would set up one of the big coffee brewers, fill the basket with grounds, crack an egg or two on top, and set it to brew! Apparently, it would mellow out the coffee and they would sit and chat and sip on it for hours. It cut down or even eliminated the need/want for sugar and cream, because it wasn't nearly as bitter or acidic as normally brewed coffee. That generation has all passed, but a few in my grandma's generation still remember and will make it occasionally. They had a table set up during their 100th (or 150th? 125th?) anniversary celebration recently!
This is the recipe I’ve used! Yes!
My great aunt made her in a percolator, and I remember how copper colored the coffee was.
That sounds strange, using eggs with a coffeemaker. Here in Finland, egg whites were used back when coffee was brewed in a pot. I've heard this way of using egg white in coffee brewing: Boil the water in the pot. When it starts to boil, take it off the heat. Add the coffee grounds, mix a little with a spoon. Put the pot back on for just a moment, so that it foams a little. Do not let it boil, take it immediately off. Then add the egg white and let the coffee grounds sink. (The egg white is supposed to help in clearing the coffee and binding the coffee grounds.) I've never tried it, but this is how I've heard it was done before coffeemakers.
So funny that it's called Swedish coffee. As a Swede I have never heard about it and the only Swedish source I can find on this idea is a magazine writing about it being popular in the US!
I grew up with it the upper Midwest. It’s also called Lutheran coffee because it was served in Lutheran church basements after church, and especially during potlucks. Most of these were eggs stirred into the grounds in a monster percolator style coffee pot, and the result was a very smooth copper colored liquid. Those church goers sipped multiple cups of this stuff.
What's interesting to me is the last few times I saw egg coffee on YT the comments were overwhelmingly vehement denial "that's not a thing, don't associate us with that", but here I'm seeing a good number of people sharing their experiences with it. Even moreso how many cultures apparently have had similar things, very cool.
Apparently it's yet another American melting pot culinary creation, by Swedish immigrants this time. So it isn't actually Swedish, it's Swedish-American. Same way fortune cookies are Chinese-American and not Chinese.
Making Swedish coffee is one of my favorite treats for myself. One thing that I keep in mind is that it was invented by people trying to make a lot of coffee for meetings after church. So imagine a kind of coffee that you could make in a slow cooker. With that in mind, as long as you coat the grounds in egg you're fine. You can boil it for a loooong time, and the grounds will be surrounded by the egg, keeping the coffee clear. And for whatever reason, I find that the effect of Swedish coffee is much different from regular. Longer lasting, and less jittery.
Not necessary churches or expecially large amount and most old churches here in sweden is rather small.
You added egg whites to coffee cooked in a pot over a open fire, coffee for that is still sold in stores as "cooked coffee".
The reason you add the egg white after boiled the coffee is to clarifying and get rid of the grounds without filtering it before serving it.
Egg white clarification is extreamly common in larger kitchens when makings stocks or anything else whare you want to get rid of sus0ended particles.
I am so thankful that people like you and James Hoffman exists....So, I don't have to try things like this. I'm not saying that it's bad to want to try something like this (or coffee from the 1930's). I'm just saying that it's not for me. I'm good with trying different methods to brew coffee (moka, espresso, french press, pour over, etc). That's as much experimenting as I'm comfortable doing. Having rambled on and on, and with all that said, I did enjoy the video.
In the classic "I Love Lucy" 💘❤💕 series, I believe the episode was entitled "Pioneer Women", where Lucy & Ethel had to do household tasks as if it was the early 1900's. Lucy has an old coffee pot on the stove, cracks an egg into the brew, and exclaims: "My Grandmother is Swedish..." So apparently, your research on the early 1950's is accurate...☕ 🥚👍
I love egg coffee when it is whipped and then added into my hot coffee. Similar to Vietnamese coffee, but I don't do the sweetened condensed milk. It makes it so creamy and delicious. I tend to whip it with some of the hot coffee before I pour it into the mug because it helps cook the eggs and allows me to get rid of any chunks that might occur if you don't whip it well enough.
I made my mom (a coffee lover) Swedish coffee for Mother’s Day a few years ago and she absolutely loved it she likes a mellow chocolaty roast and she absolutely loved it saying how for her it knocked back the acidity a lot.
I feel more comfortable using egg whites than shells since here in Germany eggshells are not washed. It keeps the natural protective coating and reduces the risk of salmonella in the egg.
Also I felt you used a strong coffee ratio on the egg white receipt, considering you called it a French press ratio. I use 13g freshly ground coffee on 900ml. And I had people say it's strong
With a sufficiently powerful blender, you could make an Egg McMuffin - coffee smoothie.
This has me thinking: egg white rafts are sometimes used to clarify soups. How much could you clarify coffee? Obviously one egg white wasn't enough to make a noticeable difference in this case.
Just know that since finding your channel like a month or two ago, I have bought Onyx coffee, my very first coffee grinder, and have started reading academic articles about coffee. I blame my hyperfixation, but dang do I just want to know/do all the coffee things (also, I have been properly caffeinated for finals)
For me it all started with James Hoffmann. Love his videos too, but my bank account hates him 😅
Welcome to CoffeeTube, we are all obsessed here 😂
I spent Much of my younger years camping, and what I grew up with as 'camp coffee' is better known as (whole egg) Cowboy Coffee, people always think you end up with Scrambled-egg Coffee
I remember the first time I had a real whiskey sour, I had no idea it was made with raw eggs before that so I was definitely surprised! Don't know if I would have taken off it had I known but I'm glad I did, since then I've had Vietnamese egg coffee which I love, so I was excited when I saw this video! ❤
Also look up the Sami Coffee Cheese , its a Finnish/ Norwegian used cheese either on its own or in the coffee .
Pasteurized eggs are a relatively expensive and specialized product, and really not necessary if you plan to throw them into boiling water. It's less clear what temperature eggshells will reach in a drip brewer, but still, it's not something I would personally worry about. (Elderly or immuno-compromised persons may want to be more cautious though, and at least stick a thermometer in for a test run or two to make sure you're hitting that 160F. I don't think you get good coffee if you aren't but you may want to check.)
Also if I really wanted safer eggs and was willing to pay extra for them, I'd go down the road and get them from the guy with the hand-painted sign offering FRESH EGGS. The real cause of salmonella in eggs is endemic salmonella infection in overcrowded factory farming conditions. If you're in a city this may not be an option, but anywhere even vaguely rural (i.e. most suburbs, and definitely anything more rural than that) should have at least a few egg farmers who have healthy chickens with healthy living conditions and healthy eggs.
I'm thinking I'll be washing my eggs and then lightly roasting the shells for the eggshell coffee. I expect I'll also be making an omelette at the same time 😁
Love this. Tons of local small farms near me.
@@philurbaniak1811 please tell us how it went
I should have read your comment before posting mine. You put it well.
Yep. And the simmer is what really makes this food safe. I mean, a poached egg is generally 3-4 minutes, and here it's dispersed through the water rather than sitting in one clump, so the whole thing is pretty much guaranteed to come up to temp. The risk is pretty much comparable to eating cooked eggs. What eggs you use is going to be less of a factor than whether you wash your hands after handling them.
When fishing in Maine in the area known as Grand lake stream, the local guides making coffee for our lunch would use the egg whites and the grinds to bind the grind so that they wouldn't end up in the cup.
This was cooking over a campfire with only a pot to make the coffee in. Not a coffee pot but just a regular pot. They called it boiled coffee.
That is exactly how it is suposed to be made and are still made by some minority of peaple here in sweden
just cracking the egg in the cup of coffe right after you make it and stirring works. Add a pinch of salt and some butter and its good to go.
When I’ve done the egg shells method before I baked the shell pieces first. I can’t remember how long or what temperature but it wasn’t long. They were slightly browned I would say. It did take some acidity away. Maybe try with like Folgers which is what I was trying to improve.
This is the first time I've ever watched this channel and there is ZERO excuse for how attractive that slide in was.
My Swedish grandmother (Mormor) always put egg shells in her coffee grounds.
I don't do egg whites but I've been adding an egg yolk lately, partly to get more choline while pregnant. It's really yummy though. An egg yolk, a little sugar, a drop of vanilla and a bit of cream. Mmm.
I found a recipe online for a hungarian egg coffee where you add shells and a whole eggs, boiled and served with whipped cream. It's pretty tasty and very smooth.
My mom is Italian. My nonna and several other nonna's used to give their daughters coffee with an egg and vermouth in it. Old wives tale for healthier kids.
Yes dear, my mother was 2nd generation Swedish. She would put just the egg whites, in a cheesecloth, in the perk pot, drip basket. For the longest time, I wasn't aware, there was any other way, to make coffee. Come to find out, I was RIGHT.... LOL .... I hope you enjoy it, as much as I have, over the yrs. P.S. Luv your cut !
Happy weekend everyone. Time to watch this and drink a coffee
"I'm very "egg"cited about it" classic
When I saw this title I assumed you were going to talk about Vietnamese egg coffee! I can’t believe there are so many different ways to put egg in coffee 😅
As a Swede I've never heard of anyone from Sweden drinking coffee like this, brief reading suggests it probably emerged from the swedish-american population of somewhere like Minnesota
Yeah, I was so incredibly perplexed as well. Like, sure we've got unconventional foods (cough cough fermented herring cough) but this one was just... Brand new to me lol
Not so much a new thing but an extreamy old thing, basically no one do it anymore but it used to be the standard way to brew coffee before filtering it became a thing
Idk about Sweden but in Finland salmonella in raw eggs is basically unheard of and they are safe to eat in general. There was a time a few weeks ago where you had much higher chances of getting salmonella from chocolate easter eggs than any raw eggs or even raw chicken! Raw chicken here of course still needs to be handled with care as it can have other bacteria etc. but salmonella isn't usually one of them.
Exactly the same here, we basically never have any cases of salmonella whare peaple have been infected in sweden
My grandma was 100% Swede and my mom used to make this all the time when I was growing up, she had a big coffee pot that was ceramic in the outside. She would dump the grounds, water and eggs in the pot, hang it over the fire when camping to brew, then strain it into her cup! I’ve not tried it yet, but I really should!
Love your willingness to experiment... and Grahams.
i love the lil meow at 12:24 or so... what a cute kitty (even though we can't see her)
This reminded me of my grandpa cracking an egg into his coffee, stirring it and drinking it PIPING HOT. (Malaysian coffee beans here are usually roasted with margarine and/or sugar, though I'm sure SEA neighbors also have this odd practice of drinking coffee)
clicking on this video i honestly thought that this was going to happen hnfdshjfk
I've done this when I needed some sort of light breakfast but absolutely not being in the mood for more solid breakfast (including not being into porridge), minus the piping hot temperatures.
The piping hot temperature is usually a really unhealthy old people thing, all humans senses degrade from childhood forward including taste, most strongly from the age 50 forward, which sometimes makes old people drink/eat things hotter to get as much of an experience (and is also why old people tend to use way more salt and have a return to way more sugar, no idea if they want more capsaicin too). Consuming foods and drinks too high in temperature literally scalds their throat and stomach even if not their mouth, which temporarily impairs health & function as well as increases risk for cancer.
I have never heard of eggshells in coffee. I love adding 1 or 2 eggs whipped eggs to my chai tea latte.
Speaking of drinking coffee and eating your breakfast at the same time you might like to try Navajo coffee.
Swede here. I have never heard of this as a "Swedish coffe". There is however one method i would consider classically swedish. I know it as boil coffe and it entails boiling the coffe together with the water in a kind of teapot that has a coarse sieve at the spout. This being my prefered method i typically use a 1:10 ratio of very coarsely ground beans to water. If I am making a single cup for myself that is rougly 30grams of coffe to 300grams of water. This might seem like a lot but when making this coffe it is important to make at least one cup more than you intend to pour because there is no filter in the process. How you do it is youfirst add coffe and then water to the pot place the pot on your stove (or over a fire) and let it reach a boil and once it is boiling remove the pot and let the grounds settle for 6-10minutes. You then pour gently to try and minimize the grounds in your cup. Lastly you dont drink all of the coffe leaving a little bit at the bottom where the highest consentration of grounds is.
I had salmonella and had a really hard time watching your signature drink at the competition, even though it might be delicious.
Completely understandable! Raw egg certainly isn’t for everyone, even with precautions
I appreciate the camera work and appearance by Grahm. Also, I am very happy to finally watch this video, intrigued by egg coffee for some time.
You can use a sousvide machine to pasteurise your own eggs to reduce the risk of salmonella and you can also boil the egg shells and grind them into a powder then add like you would salt to add calcium to you food.
My grandparents used to put eggs with their coffee. Tasted real good from what I can remember
I wonder if it would make a difference to add the shells prior to grinding so that they are integrated into the grounds during the brew.
Yay me! I was right based on what you were saying. Also, I was always of the understanding that the reason egg shells were put into cowboy coffee was that there was something about them which would make the grounds sink to the bottom. Also, I've also seen people making cowboy coffee at cookouts crack an egg to make breakfast and then toss the shell directly into the boiling coffee (which has only been two times, but it's weird that it's happened twice). So there's got to be at least a little egg white in cowboy coffee, or at least cowboy coffee made like that. I'm curious to try it, but right now I only have eggs from my friend's chickens that she keeps in her yard... so, like, the outside of the egg doesn't get washed until I wash them right before I crack them and... Yeah, no. Gonna get pasteurized, pre-washed at the facility, eggs for that at a later date.
Have you seen the Coleman QuickPot propane powered coffee maker? Are you going to take a camping trip this summer to try coffee brewing outdoors? Graham looks like he could use some fresh air and sunshine.
I grew up with Swedish coffee. My great aunt Ethel made hers with one egg in the percolator, and it was very copper colored. I was much older before I realized most coffee was usually brown, and not copper colored.
CH2CH3? Did you mean Ethel and your autocorrect changed it to the chemical group, or were her parents so awesome she got named after a chemical group as a chemistry pun on a common name?
@@Call-me-Al Yes! Stupid autocorrect and I didn’t even notice! Thanks, correcting it now.
@@taraoakes6674 no worries, I was genuinely hoping it wasn't a typo.
Keto bullet proof coffee with egg yokes. Recipe would be something like 230ml hot coffee, then a fat of you preference mct oil/gehee/butter. Collagen Powder is commonly used followed by flavours of your choosing (eg. Cinnamon, raw cocoa, stiva, monk fruit, or heavy cream.) To finish add 1 or 2 egg yolks then blend without delay. Obviously this is high calorie drink ment as an meal replacement of a specific diet and shouldn't consumed in conjunction with a high carb meal. Diet aside adding the egg yolk then blending adds a delightful texture and foam to the beverage and doesn't seem to add any discernible Chang in flavour ontop of the other ingredients.
Thank you Morgan!
Tried a shake of espresso, milk, banana and coconut powder 😋 sweetness and aromas surprised me.
No yolk? In Austria there some traditional recipes including coffee and yolk. Kaisermelange, Zarenkaffee and others.
I think it can work. You literally put egg white into your signature drink for the competition.
I remember coming across an articles years ago about this and how it removes the bitterness that you can get. Only tried it once, was nice but too much effort.
Swede here. I have never even heard of anyone putting egg in coffee. So I don’t know where that is from. But it sure isn’t a Swedish thing. 😆
Very very interesting. I noted that there seemed to be very few direct links back to Sweden yet it continues to be called Swedish Coffee 🤷♀️
Thank you, am also a swede and was starting to wonder how I could have missed this if it was swedish xD
@@morgandrinkscoffee hehe. Yeah. But that seems to be a pattern in the US. Danishes aren’t danish. French fries aren’t French. Swedish coffee isn’t Swedish. 😉
German chocolate cake isn't German.
@@dude988 haha! They’re all over the place! 😆
Try vietnamise egg coffee 💕💕
As a Swede I've never heard of it... Sounds kind of interesting 🙂
Loved the blind test!
What a smooth entrance
Almost all red wine in the american consumer market has egg white coated barrels for the exact same reason.
I only found out thanks to hearing about vegans wanting vegan wine and beer. I never would have been able to guess. Talk about a terrible way to find out your wine is contaminated if you're allergic to eggs.
The episode in which Morgan makes "hangover cures."
The flavor of coffee is really impacted by temperature so it would seem that they would have all have cooled somewhat, but I think you would and a more perfect test start them staggered so that they all finish at the same time and are all approximately the same temperature
how is your kitchen always so clean?!? surely you clean it right before filming right??? no kitchen ive ever seen has ever been this orderly all the time
Hi, yeah we're gonna need Answers here, Morgan
Mine is, just wash the dishes as soon as you make the meal and clear the work surfaces once a day. Not allowing dishes to stack up creates wonders.
"Morgan Spills Coffee" also cleans coffee. Yes
I really like an egg custard or vanilla creme crown with my morning macciato, as a luxury on weekends.
I love the way you enter the room in your videos😂
i was really expecting to see a yolk used as creamer in coffee when i saw this. again when you said in the intro that you think the answer is yes. but then you showed me something i never knew before i.e. egg whites in coffee (cuz i already watched the one where you put egg shell in your coffee grounds)
I think the control cup came out slimey because you probably made it after the egg shell coffee. Maybe the machine needed a cleaning cycle or something after. I would have probably brewed the control coffee first then the eggshell coffee. But overall cool video!
Woah! If this is real then I’m super excited cz I never win giveaways 😆 I watched all previous videos tho not able to find out what the giveaway is
As suspected it’s a fake account :)
It just like a joke in Fool's Day🤣 Put eggshells into coffee? It's hard to accpet for me😶
I love your videos but you should do a review on the cafe affetto Expresso machine I just bought it and it is amazing I think you would love it and agree
I think using a slightly more alkaline water might do the same job :) But thanks Morgan for trying these out so that we don't have to 😅 btw, have you ever tried Vietnamese coffee, and medicinal type tea with yolk, it'd be fun to see your renders on them.
Egg whites in contails is very common when making sours, but the whites would be heated, so this is kinda fascinating
I wonder what the effect would be if the shells were ground finer? Finer grind -> increased surface area for reaction. Or if it was double filtered through fine ground egg shells in paper filter as the second step.
I wonder if you were to redo the test and dried out the egg shell, then finely ground the shell, then did it in the pour over if that would change the outcome.
Wonderful video! This is the first I’ve seen from you and I’m very glad I came across it! Happy to be a subscriber :)
Do I hear a kitty in the background?? Awwwe!
It's always fun to see Graham shuffle coffee around.
More shuffling!
Edit: more Graham was indeed included, nice
My grandmother put egg shells in her percolator; I did so myself until I lost my stovetop percolator in a move.
Graham with the slide in! I almost love this more than seeing you drink crazy egg coffee 🤣
Putting egg white into coffee seems to be a similar method to making a consomme (a very thin broth like soup). You put the egg white in there to collect all the left over particles in order to clean it up and make it less cloudy. I feel this is what is supposed to happen in this coffee. The thing is, in a consomme, the scum floats to the top and you are supposed to scoop it off.
Here in Germany, especially in Bavaria, for people of a certain minimum age, a Swedish coffee is part of a sketch by a comedian.
In that sketch, said drink is an old Ukrainian recipe (don't ask), where you put a bit of coffee into a large mug and then throw in a coin. The coffee should be enough to cover the coin and make it invisible.
Now you fill up the cup with any form of clear liquid alcohol, like vodka, until the coin is visible again.
Yes - that is one version of the Swedish “kaffekask” that we also joke about in Sweden. Another related version is from when we almost had prohibition and you only could have alcohol served with food. So then people would ask for coffee with coffee (code for vodka) without coffee.
Whenever making true cowboy coffee the proper method is done by filtering grounds through a Dirty sock. Really
Love the video we need more of this old style traditional brewing methods.
Reminds me of a comedy webcomic set at an IT office, that started getting published in the late 90s online. The IT office workers would usually use someone's sock when they ran out of coffee filters and desperately needed their caffeine.
whenever i was able to get "eggs to order" in the Army i'd have them put 2 raw eggs in a mug then fill it with hot black coffee so i could drink a fast breakfast. 30 years later i still do it when i'm in a rush to get some quick food on the go.
Hi, ive been adding eggshells and a good pinch of salt to my
coffee brewer for years. I also brew it strong so then all i need to do is boil water and add 3/4 of a cup to 1/4cup of brewed coffee. It last for two days of practically non stop coffee drinking. Today i thought id try something different, i added a whole raw egg to my electric brewer, the end result was worth it, but i will definitely NOT! do that ever again, the egg sealed the filter and it overflowed and made a big bad mess. After i got as much as i could into the pot,i took a strainer and did the whole get the coffee grounds out of the coffee 😂, then i googled it and found your video ...NOTE TOO SELF, dig out my non electric brewer 🥴
Also ive been using my bean grinder to grind the eggshells into a powder, its the best form of calcium, i put them in my dogs food as well😊
Pss i would probably only do the whole egg on special occasions like on Sunday's ❤
Now you should try eggs to enhance cheap or over roasted coffee. Also, there is a common egg yolk coffee method where you whizz up a yolk into your coffee instead of cream.. Same with butter.
I'm brewing my coffee with egg shells just once, I have a French press so I'm gonna try that some time.
at least in Malaysia, where my paternal grandfather was, the older folks did drink coffee with eggs! And I started drinking coffee when I was 4 .. wondering why I know the first fact?
Very cool and interesting! 👍👍
I feel like I will be trying this out!
Creamed egg coffee or ca phe trung was pretty big in Hanoi, Vietnam when dairy was scarce. Now it's a bit of gimmick with a couple cafes in Hanoi and Ho Chi Minh serving it.
Kaffeost Swedish coffee with sweet cheese in the coffee!
just a thought, could you do a latte and temper an egg yolk in to make it extra custardy?
Check out the "coffee eggs" vid on the Townsends historical cooking channel.
Very interesting but way too much trouble! Thanks for trying this. Keto egg coffee is delicious 😋
Whoo loved this video!!! Definitely something I might make for my newbie coffee drinking friends.
If you truly want a Swedish coffee experience, grind coarse, get water in a kettle and let it boil, get the coffee in and get it strong, (slightly more coffee per cup of water then you usually would), then you pour your coffee on a plate, put a bite sugar between your teeth and drink the coffee through the sugar.
Or the Finnish way of drinking coffee, (common in northern Finland and northern Sweden), put cheese in the coffee.
Can you please do another taste test comparison video? (Like the gas station or Trader Joe's one?)
i was falling in luv. ☺
Can't help but noticed the change of grinders. Any videos about it?