Gloss Tile Egg Coffee Girl
7 in stock
Unni, in her Øst-Telemark Beltestakk bunad is happy to offer you a cup of good hot coffee. There is nothing more inviting than the smell of freshly brewed Norwegian egg coffee. Cooked in large white enamel coffee pots, it was a staple of Lutheran Church basements a generation ago.
Design by Suzanne Toftey, 6″ square ceramic, gloss finish, cork back with plastic hanger.
Norwegian Egg Coffee
10 cups boiling water
1/2 cup coffee grounds
Beat egg in a small bowl with a fork. Add coffee grounds, 1/4 cup cold water and mix into a sludge. Bring 10 cups of water to a boil. Add coffee/egg mixture. Continue boiling until the foam disappears (about 3 minutes). Remove from heat and add 1 cup of cold water. This will settle the coffee grounds to the bottom of the kettle. Serve hot.
Use farm eggs if possible, as well as an enamel coffee pot. The egg protein binds and settles the coffee grounds, enhancing the clarity and mildness.