Dispatches: A pleasant summer in Minnesota & a recipe for Swedish egg coffee
September 8, 2016/
Summertime is pleasant in Minnesota. Having spent most of my adult life sweating through sticky DC summers the thought of a comfortable summer had never really crossed my mind until my partner and I decided to spend the season in Minnesota. Working from home has many advantages and a big one is having the flexibility to pick up and leave–that’s what we did this summer (and extended into the fall). Turns out Minnesota is also a good place to take a break from DC politics.
It’s been a summer spent exploring new places as well as seeking out some of Minnesota’s roadside attractions with my trusty Roadside America app. Much of our time was spent in St Paul with some extended stays “Up North” as they say in the midwest.
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Swedish Egg Coffee
It was at the Minnesota State Fair that the sign on the Salem Lutheran Church’s Dining Hall advertising Swedish Egg Coffee gave me pause. I dearly love my morning coffee but egg coffee sounded very very wrong to me and since it was evening, I reasoned, trying it would keep me from a good night’s sleep. So regrettably, I passed up the opportunity to give it a try. But the thought of egg coffee continued to intrigue me. What is egg coffee? Who makes it…and why?
After some research on preparation methods and consultation from my partner’s 92 year old grandmother who has Danish roots (“We call it Danish coffee”) and since the fair was now over, I decided I needed to try it and to make it for myself. I’m including a recipe below and a video from the local news with someone who made the coffee at the at the Dining Hall a couple years back.
3 cups of water
3 tablespoons ground coffee (you can adjust the coffee amount according to how how strong you like your coffee)
Bring water to a boil in a pot on the stovetop. In a bowl, combine coffee and the whole egg (shell and all). Break up the egg with a spoon and mix everything together. Turn the burner down so the water is at a low boil. Add egg/coffee mixture and stir a bit. Allow the mixture to sit on the stove for about 3 minutes and then turn the burner off. Let the mixture cool and stop bubbling (approximately 2-3 minutes). Pour off the coffee into your cup and have yourself a Swedish Egg Coffee. Some visuals from my egg coffee adventures:
The egg binds to the coffee in an ugly-looking omelet but holds all the grinds together in the pot allowing you to pour off just the liquid. And, if I’m not mistaken, my cup of coffee (as I’d been told it would) did taste smoother than my normally brewed cup. It didn’t have the edgy darkness of the coffee I normally brew in my Bialetti moka pot but it was quite good. Like the summers in Minnesota, it was very pleasant and definitely good enough to experiment with and try again. So there you go–now when Egg Coffee starts showing up on the Starbucks menu for $5 a cup, you’ll already know how to make it on your own!