How to Make Swedish Egg Coffee (Eggkaffe)
Swedish Egg Coffee (Eggkaffe) is one of the best cafe drinks to master at home — it's simple, impressive, and cheaper than the cafe version. Here's the exact recipe, the ratio that matters, and the common mistakes to avoid.
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Editorial note: this guide is compiled from published manufacturer guidance, general best practices, and aggregated owner experience — not hands-on testing. Always follow your machine’s official manual.
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Kitchen Scale (0.1g)
Editor’s PickWeighing your coffee keeps every recipe consistent — the cheapest upgrade in home coffee.
- + Consistency
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- − One more step
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A $15 handheld frother turns this recipe from 'good' into 'cafe-level' in seconds.
- + Cafe foam at home
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- − Batteries
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Buying advice
coffee + 1 raw egg (shell included) + sugar. Mix ground coffee with a raw egg (and crushed shell), add cold water, boil 5 minutes, add more water, boil again, then strain — the egg clarifies the coffee. Pro tip: The egg binds bitter compounds and clarifies the brew — it sounds odd but produces an unusually smooth cup.
FAQ
Why put an egg in coffee?
The egg proteins bind bitter compounds and clarify the brew, producing an unusually smooth, sediment-free cup.
Do I drink the egg?
No — it's a clarification agent and gets strained out. The coffee is what you drink.
Is it safe?
Yes — the egg is boiled with the coffee. It's a 100+ year-old Swedish and Scandinavian tradition.
Ready to start brewing better?
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Kitchen Scale (0.1g)
Weighing your coffee keeps every recipe consistent — the cheapest upgrade in home coffee.
As an Amazon Associate we earn from qualifying purchases.
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