There have been countless innovations in the ways we drink coffee since it was discovered in Ethiopia, but have you ever considered mixing a whole egg into your coffee?
Swedish egg coffee is a blend of ground coffee brewed with a raw egg and its shell. The result is a brewed cup with a smoother, creamier flavor.
Sweden and its coffee culture
You wouldn't think it, but Sweden is a huge coffee- drinking nation. With most Swedish coffee drinkers averaging 3.4 cups of coffee per day, it's clear that the humble coffee is a key part of Swedish culture.
Swedes drink the second-largest amount of coffee in the world. Second only to Finland, Finland just edges out Sweden.
However, where Sweden stands out among other coffee-drinking nations is the fact that its coffee is incredibly strong. Honestly, you could ask a Swede to make instant coffee and you'd probably end up with something that has the same effect as espresso.
The flavor will be that dark and powerful. The coffee certainly isn't half-baked. If it's not strong, then it's not real coffee to the average Swede.
However, Swedes don't just drink coffee for the sake of it. Drinking coffee is an important part of Swedish culture. First dates. Birthdays. Weddings. Business meetings. Whatever social gathering you have, it's just another excuse to drink coffee. It's all thanks to the Swedish tradition of "Fika."
Fika literally means getting together over coffee and cake. There will often be a good selection of cakes and cookies. If you've ever been to a proper Swedish adult birthday party, you'll no doubt see endless boxes of cookies. It's not just about drinking coffee with your friends. It's a full-fledged social event.
What makes egg coffee special?
Essentially, the protein in egg white, when broken down during boiling, contains proteins that reattach to other particles. Because these macromolecules are responsible for bitterness and other impurities, adding an egg to your coffee mellows it.
This chemical process also results in a stronger caffeine boost, which is great news for many coffee fans, as most high-caffeine coffee is quite bitter due to the Robusta beans. Ultimately, the egg results in a much smoother, almost velvety drink, without the help of milk.
In addition to the exciting things that happen thanks to the egg itself, there are also some advantages to leaving it in the eggshell. As you know, coffee on its own can be quite acidic, especially if you use a lighter roast. However, eggshells are alkaline (or basic).
Basic substances neutralize acidic ones. So, adding eggshells to acidic coffee means that a good portion of the acidity will be completely neutralized.
So, to make this strange and delicious concoction, you will need the following: 
All of this together will make a single serving of coffee, multiply accordingly by the number of cups you want.
First, bring the water to a boil in a saucepan or small pot (the size depends on the number of servings you're preparing).
While the water is boiling, go ahead and crack the egg into a cup. If you're making several, you may need a small bowl. Place the whole egg in there, including the shell, and stir everything together.
Once the egg is mashed and scrambled, add the coffee powder and stir. This mixture, called egg and coffee slurry, will look a little gross, but we promise it's worth it.
The water should now be boiling, so add the grout. Boil the mixture for about 3-5 minutes and be sure to keep an eye on it. It's likely to boil over. You're waiting for the grout to clump together in a large lump and float to the top.
Next, you'll splash in ice water. This step is very important as it will cause the egg soil to sink to the bottom. Let it sit for a minute so some of the loose soil sinks to the bottom.
You should then be able to filter the coffee for an ultra-smooth cup. You can do this through a French press; that will also work well.
And there you have it! A delicious cup of Swedish egg coffee at home.