Why do Swedes put eggs in coffee?

January 7, 2026 •

5 min read

While the practice has largely faded in Sweden itself, it persists among Scandinavian-American communities in the Midwest, where it is often referred to as "church basement coffee". Adding egg to coffee grounds originated as a clever way to clarify the brew, remove bitterness, and achieve a velvety-smooth texture without modern filters.

Quick Summary

This article explains the historical and scientific reasons behind adding eggs to coffee. Learn how Scandinavian settlers used eggs to clarify and smooth their brew, neutralizing bitterness with the eggshell's alkalinity and enhancing texture with the egg white. The tradition, once widespread, is now a cherished custom primarily within Scandinavian-American communities.

Key Points

Clarification: The egg proteins bind with fine coffee grounds and impurities, causing them to coagulate and separate from the liquid during brewing, resulting in a clearer brew.
Bitterness Reduction: By removing the bitter compounds and impurities, the egg white helps produce a remarkably smooth and mild-tasting coffee.
Acidity Neutralization: The crushed eggshell, rich in alkaline calcium carbonate, works to neutralize the coffee's natural acidity, making the final beverage less harsh.
Emigration Tradition: While rare in modern Sweden, the practice was preserved by Scandinavian immigrants who settled in the American Midwest, where it continues as a cultural tradition.
Historical Resourcefulness: The technique originated as a clever, low-tech solution for brewing better-tasting coffee during a time when filtering options were limited and beans were expensive.
Velvety Texture: The egg contributes to a velvety and rich texture, adding a unique mouthfeel that differs from conventionally brewed coffee.

A Culinary Clarification: Understanding the Science Behind Egg Coffee

For many, the idea of adding an egg—sometimes even including the shell—to a pot of boiling coffee is a deeply unusual one. Yet, this is the very technique at the heart of Swedish egg coffee, a unique brewing method with a rich history. Scandinavian immigrants brought this tradition with them to America in the 1800s, where it became a staple at social gatherings and church events, particularly in the Midwest. The reasons behind the practice are surprisingly scientific and practical, centered on achieving a smoother, clearer, and less bitter cup of coffee than was possible with the brewing methods of the time.

The Historical Roots of Egg Coffee

The practice of brewing coffee with an egg dates back to a time before modern coffee makers and advanced filtering systems were commonplace. For settlers, coffee beans were a precious commodity, and a way to stretch them further while still producing a palatable drink was a welcome innovation. The egg proved to be the perfect solution. It clarified the coffee, binding with the bitter grounds and other impurities to form a dense raft that could be easily separated from the brewed liquid. This meant that even low-quality or re-used coffee grounds could be transformed into a drinkable, non-gritty beverage.

The Science of a Smoother Brew

The magic of egg coffee lies in a few key chemical reactions. When the egg and coffee grounds are mixed and introduced to boiling water, the egg acts as a fining agent. The egg white, composed of protein, coagulates under the heat and, in the process, traps the fine coffee grounds and other microscopic particles that cause bitterness and a cloudy appearance. This creates a large, solid mass that floats to the top. When a splash of cold water is added at the end of the brewing process, it causes this raft of coffee and egg to sink to the bottom, much like a French press effect.

Furthermore, many traditional recipes called for crushing the eggshell and adding it to the mixture along with the egg. This wasn't just a quirky habit. Eggshells are primarily composed of calcium carbonate, an alkaline substance that helps to neutralize the natural acidity of the coffee beans. The result is a cup that is noticeably less harsh on the stomach and possesses a more mellow flavor profile.

A Comparison of Traditional and Modern Coffee Brewing


Feature	Swedish Egg Coffee	Drip Coffee	Pour-Over Coffee
Equipment	Enamel pot or saucepan	Electric drip coffee maker	Pour-over cone, filter, kettle
Primary Function	Clarification and bitterness reduction	Convenience and volume brewing	Flavor extraction and precision
Resulting Texture	Velvety, smooth	Varies, can be gritty	Clean, crisp
Acidity Level	Neutralized, low acidity	Medium acidity	Can vary based on technique
Historical Context	19th-century settler tradition	20th-century appliance boom	21st-century specialty coffee trend
Grounds Separation	Egg protein clumps and cold water sink	Filter basket	Paper filter

The Evolution of the Tradition

Interestingly, the practice of making egg coffee is largely out of fashion in modern Scandinavia, where high-quality coffee makers and fresh beans are readily available. Instead, it has become a cherished relic of the past, preserved by the descendants of those Scandinavian immigrants who settled in the American Midwest. This shift illustrates how culinary traditions often adapt and endure in new contexts, evolving from a practical necessity into a treasured cultural custom. The association with church gatherings has even earned it the affectionate nickname "church basement coffee" due to its suitability for brewing large, smooth batches for social events. The preparation is also a nostalgic ritual, a link to the resourcefulness and heritage of previous generations.

The resulting coffee has a very distinct character. It's often described as light-bodied, exceptionally smooth, and remarkably clean-tasting, without the lingering bitter aftertaste sometimes associated with other brewing methods. This unique flavor profile, coupled with its rich cultural history, is what continues to make Swedish egg coffee a beloved and conversation-starting beverage. While the initial sight of the coffee and egg mixture might give some pause, the final product is a testament to clever, traditional ingenuity that produces a superior, mellow cup of joe.

The Ritual of Making Swedish Egg Coffee

The preparation process is as much a part of the experience as drinking the coffee itself. It involves a simple, yet effective, series of steps:

Combining the ingredients: A raw egg (sometimes including the crushed shell for extra alkalinity) is mixed thoroughly with coarse coffee grounds and a small amount of cold water.
Boiling and simmering: This "sludge" is then added to a pot of boiling water and simmered for a few minutes.
The sinking effect: A splash of cold water is added, causing the egg-bound grounds to sink to the bottom of the pot.
Straining and serving: The clear, amber liquid is then carefully strained and served.

This simple, stovetop method stands in stark contrast to the high-tech espresso machines and pour-over setups of modern coffee culture. Yet, its effectiveness in producing a clean, smooth, and low-acidic brew is undeniable, proving that sometimes the simplest solutions are the best. It's a reminder that good coffee doesn't always require expensive equipment, just a little ingenuity and an understanding of basic chemistry.

Conclusion: A Heritage in Every Cup

The tradition of putting eggs in coffee is more than just a peculiar recipe; it is a story of adaptation, resourcefulness, and a deep-seated appreciation for a good cup of coffee. Originating as a practical solution for brewing better coffee with limited resources, it has been carried across an ocean and kept alive as a cherished tradition. For those who grew up drinking "church basement coffee," it's a taste of home and a connection to their Scandinavian roots. For the curious newcomer, it's a fascinating glimpse into a unique piece of culinary history, and an opportunity to experience a truly smooth, mellow, and clear cup of coffee. The next time you encounter a particularly mild and satisfying cup of coffee, you might just find yourself thinking of the Swedish ingenuity that made it possible. For a more detailed look at the science of culinary clarification, including the role of eggs, read this article on clarification methods by Groundwork Coffee Co..

Note: It's important to use fresh, pasteurized eggs and practice proper food safety when preparing this dish, as the cooking process may not fully eliminate the risk of salmonella.

Frequently Asked Questions

Swedish egg coffee is a traditional brewing method where a raw egg, and sometimes the crushed shell, is mixed with coarse coffee grounds and then boiled in water. The egg and grounds form a mass that is then separated from the final, clarified liquid.

No, Swedish egg coffee does not taste like eggs. The flavor is exceptionally smooth, mellow, and clean, with the egg's purpose being to clarify the brew and reduce bitterness, not to impart an eggy flavor.

The proteins in the egg white bind to the bitter-tasting compounds and other impurities in the coffee grounds. As the mixture heats, these proteins coagulate, effectively trapping the unwanted particles and leaving behind a smoother flavor.

Crushed eggshells are sometimes added because they are alkaline (made of calcium carbonate), which helps to neutralize the natural acidity of the coffee beans. This results in a less acidic and more mellow brew.

The boiling process does cook the egg, but for maximum safety, especially for those in high-risk categories, some food safety experts recommend using pasteurized eggs. The coffee grounds also possess some antibacterial properties.

After simmering, a small amount of cold water is added to the pot. This causes the large mass of egg-bound grounds to sink to the bottom, allowing the clarified coffee to be poured off easily from the top.

While the practice has faded in Scandinavia, it remains a cherished tradition in Scandinavian-American communities in the American Midwest, particularly at church gatherings and family events.