How to make egg coffee in Norway? What is the difference between Norway egg coffee and Vietnam egg coffee?

Speaking of the combination of eggs and coffee, Qian Street believes that many friends immediately associate it with Vietnam's egg coffee. After all, the silky creamy taste couldn't be forgotten even if you wanted to take a bite. But did you know that in addition to Vietnam, there is another country that also has a special combination of eggs and coffee? That's right, it's the Nordic country in the title-Norway. Norway's egg coffee has recently set off another wave on the Internet, which has made Front Street pay attention to it again. Although the materials used in Norway egg coffee are similar to those used in Vietnam egg coffee, the final coffee can be said to be completely different.

According to data reviewed on Front Street, egg coffee in Norway originated in the 19th century. At that time, Norway was restricted by various reasons, which resulted in a very unstable supply of coffee, and the local price of coffee beans rose sharply. At that time, Norway was already a major coffee consumer. Faced with the high price of coffee beans, many Norway families with less good economic conditions had no choice but to buy cheap coffee powder and reduce the amount of coffee used each time. At the same time, since filter paper had not been invented at the time, people could only rely on filter cloth to filter coffee grounds. However, because the filtering effect of the filter cloth is not so good, it often causes the coffee to carry a lot of coffee grounds, half a mouthful of coffee and half a mouthful of residue. Combining the consequences of cheap coffee powder with a small amount of rich extracts, the resulting coffee is bitter and annoying. Then, the practice of beating raw eggs into coffee powder appeared!

The bitterness of coffee can be improved by dipping the entire egg (including the egg shell) into the coffee powder and stirring it well in advance. Not only will it taste softer, but it will also have a better aroma performance. At the same time, the texture of the coffee will become better due to the presence of eggs. The overall quality will be clean and slag free, and there will be no feeling of being in the mouth when drinking. It sounds very magical, which makes Qianjie eager to taste it. As a result, Qianjie asked his colleague to borrow two eggs from his next-door neighbor's house overnight that he did not plan to return them for a try. So let's feel what Norway's egg coffee tastes like! In addition to eggs, the only ingredients that need to be prepared for Norway egg coffee are coffee powder, a proper amount of hot water, and cooking utensils. It's that simple. In order to simulate the taste of coffee at that time as much as possible, the coffee beans used here on Qianjie were Sumatra Golden Mantonin, which is the most deeply roasted coffee bean on the current bean list (coffee at that time was all deeply roasted). Then, because the eggs were taken out of the refrigerator of the next-door neighbor, the eggshells were not added to the production this time. Production parameters are as follows: coffee powder amount: 25g

Powder to water ratio: 1:10 (250ml hot water) Grinding degree: 10 scale of ek43 (85% sieving rate of No. 20 sieve), because we don't cook for a long time, we use a slightly finer grind (for deep-baked Mantelin). Number of eggs: 1 When the ingredients are ready, we first pour the coffee powder into any container and then beat the eggs in!

Then, remove any tool and stir until the egg mixture is evenly covered with all the coffee powder.

When you stir until there is no drawing after lifting the coffee powder, you can start boiling water to make coffee! Then when the water boils, we add all the coffee powder wrapped in egg liquid.

After we finish putting coffee powder, we need to turn down the firepower immediately and synchronize the timing, counting down for two minutes. Remember to take out your tools and stir after the timing starts, stirring for about 10 rounds. Then you just need to wait for the countdown to complete, then you can turn off the fire source and end the extraction.

After cooking, the coffee grounds are all condensed into pieces and floating on the surface. As long as we don't dump it very much, we can filter the coffee out cleanly and without residue.

But because the condensed coffee grounds are very unsightly, in order not to disturb everyone's eyes, the front street here is not released. From the picture below, we can see that the whole cup of coffee is clean and thorough without too many impurities.

The kind-hearted Qianjie took the lead in letting his colleagues taste the taste of nara. After confirming through the expressions on his colleagues 'faces that the cup of coffee had no strange taste, he immediately tasted it. Indeed, the coffee tasted very soft and could be said to have almost no bitterness. The taste of the whole cup of coffee is very smooth. The key is that the taste of eggs combines with the chocolate flavor of Mantelin to form a sweet chocolate cake flavor. It can be said to be a wonderful experience, very good when it is hot! Yes, only when it is hot! After the coffee cools down, the taste of the eggs will gradually be amplified and the fishy smell of the eggs will begin to be felt, which is not friendly to some friends with sensitive senses. So if friends want to try making this coffee, please be sure to drink it before it cools! Otherwise, coffee will become more and more difficult to drink as the temperature drops. The reason why the addition of eggs can soften the taste and solidify the coffee grounds is that this method uses the physical and chemical characteristics of eggs. We all know that egg liquid solidifies at high temperatures, especially the protein in eggs, which solidifies the fastest. So when the coffee powder is wrapped in the egg liquid, they will be "imprisoned" as the egg liquid solidifies during the extraction process. In the end, we can easily filter out the coffee grounds and get a clean and non-contaminated cup of coffee. Then, coupled with the taste of the egg itself, it can bring certain blessings to the coffee (as well as the eggshell), so the coffee produced can have an excellent taste and unique taste.

Because of this, Norway egg coffee remained a very popular method of making it in the 20th century. At that time, coffee beans further became a scarce resource because of World War II and the occupation of Norway by Germany. So egg coffee quickly became the first choice for housewives in Norway. This method has even spread to other Nordic countries, such as Sweden. Swedish egg coffee practices add a small amount of cold water to speed up cooling after the coffee is brewed. But the taste was as described by Qianjie, and it did not perform well after cooling down. So after the war, because coffee beans were no longer a scarce resource and there were better filtering methods, fewer and fewer people made egg coffee. So you can see online that many friends in Norway say that they have not seen egg coffee locally, or that few locals know about this coffee. Because this coffee has not been passed down, it is more made by some local older generation or rural families ~

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