Swedish Coffee

Serves: 4
Total Calories: 12


2 quarts water
1/2 cup regular grind coffee (for strong) or 3-ounces regular grind coffee (for medium)
1 egg, well beaten in a cup of water producing a yellow slurry
1 cup cold water


While waiting for the water to boil in the coffee pot, mix the coffee and HALF the egg/water slurry in a bowl and stir well. Save the other half for the next pot or the next day, whichever comes first. When the water boils, slowly add the egg/water/coffee slurry and stir. Tim adds the eggshells at this point just to make a statement! Adjust the heat and bring the coffee back to a slow rolling boil for a minute or two. Keep stirring so it won’t boil over. Don’t overcook. Turn the heat off and add 1 cup cold water to settle the grounds and cool the coffee a little so you can drink it. Tim says, "You’ll notice the coffee is very clear, as the egg mixture has clarified the coffee, similar to winemakers clarifying the wine."

Tim makes his coffee with two camp coffee pots, one large one to boil the water and a smaller one for his "fixin’s." Reheated coffee the next morning, after adding a little water, is still very good.

TIP: If the coffee is too strong, one can add hot water to taste. But don’t make it weak and add coffee as that usually doesn’t work.

Nutritional Facts:

Serves: 4
Total Calories: 12
Calories from Fat: 7

This Swedish Coffee recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.

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