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Oct 19, 2012

Neutralizing with Swedish Coffee


We had to ask our 18-year old son to move out. This decision was made after a 5-year roller coaster ride prompted by our son's unfruitful choices. The details need no belaboring. We thought we understood tough love prior to this. Obviously, there are more layers to peel.

In this bittersweet season and given the breadth of my maternal emotions, I could use a little neutralizing. I was reminded of a style of coffee that seems apropos. As both a coffee and tea lover, I am continually curious. The website, Talk About Coffee, shared a recipe for Swedish Egg Coffee. They wrote... 
According to chemists, the egg is the reason that Swedish egg coffee is so smooth – the proteins in the egg bind with the acid in the coffee to neutralize it. That could make Swedish egg coffee ideal for someone who loves coffee but can’t drink it because they have a sensitive stomach. Here’s one recipe for Swedish coffee that you can try for yourself and see if it doesn’t make the smoothest cup of coffee you’ve ever tasted.
SWEDISH EGG COFFEE
talkaboutcoffee.com

You need:

  • 1 egg, beaten
  • 1 crushed eggshell
  • 1 cup ground coffee
  • 1/2 cup cold water
  • 8 cups boiling water
In a small bowl, mix the ground coffee with the beaten egg until the coffee grounds are well coated. Stir in the crushed eggshell, then add in the cold water. Meanwhile, bring 8 cups of water to boil in a large saucepan. Add coffee mixture to the boiling water and stir for about four minutes, or until the foam subsides. Remove from the heat and cover the pan. Let stand for 7-10 minutes, until the grounds and eggshell have settled to the bottom of the pot. Strain the coffee through a wire or cloth strainer into coffee cups or into a serving carafe. 

Add sugar and milk to taste if desired.

Have an egg-ceptional day!

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