Skip to main content
Drink

Coffee. Coffee with Egg.

A roasted coffee bean preparation mixed with beaten egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Why it works: Coffee and egg are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 3,239 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Coffee. Coffee with Egg.

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Pick out imperfect kernels and bits of grit from the coffee berries.

  2. Wash and dry the berries.

  3. Place 1 to 2 pounds of coffee berries in a dripping pan.

  4. Preheat the oven to 400°F (200°C).

Brown the coffee

  1. Brown the coffee, stirring thoroughly from the outer edges to the center.

  2. Ensure the color is a decided brown, not yellow or very dark.

Finish

  1. Stir in the beaten egg, touching every kernel.

  2. Add butter while hot if preferred.

  3. Do not grind the coffee into a fine powder.

  4. Grind to medium fineness as needed.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Coffee + eggtop 29% of all pairs
    Smell alikelow
    Cooked together3,239 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Coffee berries
The main ingredient, whose browning develops the roasted flavor and color of the coffee.
Egg
Beaten and stirred over the hot kernels, where it coats them and sets slightly to bind them.

The step that matters

Brown the coffee evenly to a decided brown. Stirring from the edges to the center spreads heat so every kernel roasts equally. Kernels left yellow taste raw and grassy, while very dark spots turn bitter and burnt.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More coffee with egg recipes

White and Butter 4 See all 5 →

You might also like

Egg CoffeeEgg Coffee20 recipesCoffee MilkCoffee Milk12 recipesPostum CoffeePostum Coffee9 recipesBreakfast CoffeeBreakfast Coffee9 recipes