Her secret ingredient elevates ordinary coffee to new heights of richly-flavored, well-balanced perfection.
The Surprising Ingredient Grandma Used for Unbeatable Coffee
Updated on Feb. 02, 2023
If your family’s from the Midwest (especially Wisconsin or Minnesota), you might remember your grandma boiling up big batches of what she called Scandinavian coffee (or perhaps Norwegian or Swedish coffee, if she wanted to get specific). If she was making it for a church get-together, she might have called it church basement coffee and brought along one of these heavenly desserts.
But what was the secret ingredient in coffee that Gran made? If you peeked in the percolator, you might have seen it.
What’s in Scandinavian coffee?
Eggs!
They are what make Scandinavian coffee the richly-flavored, amber-hued, perfectly-balanced brew that it is. Or more specifically, a raw egg—shell and all—which you crack over and mix it into your coffee grounds to form a thick slurry. (We’ll get to the how-to just below.)
But why?
Not everyone knows this, but eggs have a seemingly magical power to “clarify” liquids from broth to wine to… yes, coffee. As the liquid is heated, the egg coagulates, drawing impurities out of the liquid and into itself. In the case of coffee, those impurities include substances that can cause coffee to taste bitter or burnt. Ultimately, the impurities also include the grounds, themselves. In other words, the egg acts as an “ick” magnet, filtering your coffee without the need for a paper or mesh filter (yay!). After a mere three minutes, the egg and grounds have formed a unified lump that you can easily strain as you pour yourself a cup.
How to make Scandinavian coffee
What you’ll need:
- 3 tablespoons ground coffee
- 1 egg, including the shell
- 4 cups plus 3 tablespoons of water
What to do:
- Set three cups of water to boil in a pot. Set aside one cup of cold water.
- In a small bowl, combine coffee grounds, egg (crush the shell as you mix it up), and the remaining 3 tablespoons of water. This is your slurry.
- When the water is boiling, add the slurry to the water and set a timer for three minutes.
- When the timer goes off, remove the pot from the heat source and pour in the cold water.
- Strain into a pitcher (you’ll leave behind a large clump of egg and grounds) and serve.
A word about salmonella
Raw eggs are perhaps the most common source of salmonella food poisoning. Scandinavian coffee eliminates that risk by boiling the eggs for three minutes, meaning they are fully cooked and you can drink with confidence.
Psst! Did you know mushroom coffee was a thing?
Try these coffee cake recipes with that delectable coffee:
I love the excellent texture of this easy coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! —Eleanor Harris, Cape Coral, Florida
Blueberries and Cream Coffee CakeThis blueberry coffee cake is my go-to recipe for all of our holiday get-togethers because it's perfect for breakfast or dessert. It's easy to make, and it's the most delicious coffee cake I've ever had. —Susan Ober, Franconia, New Hampshire
Apricot, Almond & Pineapple Sour Cream Coffee CakeI created this pineapple sour cream coffee cake recipe for a contest at the Los Angeles County Fair in the 1980s. My kids were very proud of me when my name was called out for first place. The coffee cake would be the perfect partner for your morning coffee or a delightful dessert with a scoop of ice cream. —Marina Castle Kelley, Canyon Country, California
Berry-Topped Coffee CakeThis tasty, wholesome coffee cake is loaded with fresh berries. It's perfect for those with a sweet tooth. —Heather O'Neill, Troy, Ohio
Maple Bacon Walnut Coffee CakeWake up the sleepyheads in your household with this moist, tender coffee cake that’s both sweet and savory. Bacon and nuts in the crumbly topping blend with flavors of maple, nutmeg and cinnamon. Yum! —Angela Spengler, Clovis, New Mexico
Cream-Filled Cinnamon Coffee CakeRepeat guests often phone ahead to request my cinnamony coffee cake for breakfast. You can prepare it in advance and refrigerate, or welcome company with its fresh-baked aroma. —Arlene Wengerd, Millersburg, Ohio
Maple Twist Coffee CakeIf you like maple flavor, you will love this recipe. It is so pretty with all the twists and is always a hit at bake sales I have brought it too.—Deanna Richter, Elmore, Minnesota
Caramel-Pecan Monkey BreadThe kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It's hard to resist a caramel-coated treat. —Taste Recipes Test Kitchen
Blueberry Coffee CakeWith juicy blueberries and a lovely, cinnamon-tinged crumble, this blueberry coffee cake with sour cream is delicious at any time of year.
Banana Coffee CakeThis banana coffee cake features bananas, cinnamon and pecans, plus cream cheese as a special ingredient that makes the texture even more enjoyable. It's so delicious, you'll want it for breakfast and dessert.
Apple Pull-Apart BreadFor a fun sweet treat that's certain to satisfy, try this recipe. Drizzled with icing, each finger-licking piece has a yummy surprise filling of apples and pecans. It's well worth the bit of extra effort. —Carolyn Gregory, Hendersonville, Tennessee
Lemon Pull-Apart Coffee CakeI found this recipe in a newspaper and make it often. I like to bake this coffee cake when unexpected company stops in and I need something speedy to go with a cup of coffee. —Mary Tallman, Arbor Vitae, Wisconsin
Blueberry KuchenOur blueberry kuchen recipe will let your sweet summer berries shine!
