Coffee Drinking Habits Around The World: The “Eggspresso”
People are putting eggs in their coffee! This is due to all the protein in eggs, which often serve an alchemical role in food and drink recipes, from milky-smooth cocktails to the perfect victoria sponge. Now word is spreading about egg coffee, an old Scandinavian tradition that was carried over ‘on the boat’ from Scandinavia to America in the 1800s... Martin Lurch explains why:
“The addition of proteins while preparing the coffee serves two purposes: 1) it helps the coffee grounds to flocculate, allowing them to sink faster to the bottom of the pot (this effect is probably more pronounced when using eggs) and 2) the proteins bind irreversibly to astringent and bitter tasting polyphenols in coffee to form insoluble complexes that will precipitate. The end result is a clearer coffee with a pleasant and mild taste. The bitterness is only barely noticeable, but the coffee still has enough “body” so it doesn’t feel too thin!” (source: Khymos.org)
The American Author John Steinbeck must have picked up on this, as he also knew about the “eggspresso”, declaring in his Louisiana Sojournes that he “cracked an egg and cupped out the yolk and dropped white and shells into the pot, for I know nothing that polishes coffee and makes it shine like that.”
If you’ve ever tried a vietnamese coffee, you’ll be familiar with the deliciously syrupy-sweet taste of strong espresso drizzled over ice with ample condensed milk. In Vietnam, egg coffee (Cà Phê Trứng) is more like drinking a cadbury egg! Follow this link for Jodi Ettenberg’s personal recipe:
https://www.pinterest.com/pin/559009372477346517/
http://www.legalnomads.com/2013/01/vietnamese-egg-coffee-recipe.html
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