Wandering around, unfortunately only in a virtual way, better than nothing, I came across the egg coffee.

Did you already know him?

I found it in Minnesota, where the tradition of this recipe is carried on, which is actually referred to as Scandinavian.

And at this point I would ask for Luisella‘s help. 

In the Midwest, coffee with egg is also called Lutheran coffee or Church basement coffee and has become a local specialty, apparently no longer known in Scandinavia as evidenced by the tone of this Minnesota Brown tweet

By the way Salem! Curious coincidence, isn’t it?

The connection between Scandinavia and Minnesota dates back to the mid-1800s when Scandinavian immigrants brought their method of making egg coffee to the Midwest of the United States to improve the suboptimal coffee available.

The egg absorbs the tannins and impurities that typically lend bitterness and unpleasantness to cups of low-quality boiled coffee.

Swedes and Norwegians invented this method of preparation, which requires breaking a whole egg into the coffee grounds with a little water, mixing everything together.

After bringing the water to a boil in a coffee pot, the coffee blend is added, which must remain in the infusion.

In this video that I found really interesting you can see the procedure well


It doesn’t look bad, what are you saying?

Joy K. Lintelman wrote a very in-depth article: A hot heritage – Swedish Americans and coffee, I particularly like the historical images.

Instead Joy Estelle Summers tells for Eater: I remember watching my grandmother who made us egg coffee when we visited his summer cabin on the orange shores of Lake Esquagama, Minnesota. She broke an egg into a small bowl and beat it until it was well blended, then mixed the egg with the dry coffee grounds …

This grandmother‘s memory is beautiful,  right?

And your grandmother, what did she prepare?



Paola forgive me because I don’t know what I do …

Basically I made up my mind to try putting coffee even in the custard

Not wanting to exaggerate, I tried not to overdo it with the coffee and the result was a not exactly pleasant color.

My husband’s comment: “since GOOD custard already exists as it is, why change?”

Also in your opinion was coffee a sacrilege?

On the other hand, he has prepared a mascarpone cream because of which I will arrive in 2022 by rolling!
Very good!!

And how will you get to 2022?



After the rice article, Paola was so FANTASTIC that she came up with a KEEP CALM recipe that you can find here

It is a salty, stuffed and anti-waste rice quiche in perfect PRIMO NON SPRECARE – FIRST DON’T WASTE style.

Obviously I couldn’t wait to try, but before it would be better to indicate as a premise a necessary WARNING: you follow Paola’s original recipe and instructions laughing


300 grams of rice

½ liter of milk

½ liter of water

1 teaspoon of turmeric

1 egg

1 yogurt (or 100 grams of ricotta)

1 handful of cooked herbs

a few slices of raw ham

3 tablespoons of grated Parmesan

1 handful of hazelnuts

salt and pepper


1. Heat milk, water, turmeric and a teaspoon of salt

2. When it boils, throw in the rice and cook it for ten / fifteen minutes: you need to get a soft cream

3. In the meantime, put the hazelnuts in a bag to crush them with the meat tenderizer without breaking them too much (I think I have exaggerated …)

4. Add to the rice mixture: yogurt (I used ricotta) egg, salt and pepper as much as you prefer

5. Lightly grease the pan, or use a wet and well wrung sheet of baking paper

6. Turn on the oven at 200 ° in static mode (since I did not take the photo of the oven, I sneak in that of the herbs)

7. Pour half of the rice mixture, level it, and cover it with herbs and slices of raw ham

8. Complete with the remaining rice, sprinkle with grated Parmesan and hazelnuts

9. Bake in the oven until the surface is golden and crisp

10. Let the cake cool for a few minutes before serving (here I leave space for your eventual photo in case you want to try!)

Let’s say that I have a lot of room for improvement, right Paola?

I trust it will get better next time, which will be very soon because I loved this KEEP CALM quiche with its mix of flavors and textures!

What do you think?



I received a particular gift: a family of lactic ferments that I am very happy to adopt: the Kefir.

The Treccani describes Kefir as a frothy, creamy and slightly alcoholic drink obtained by lactic-butyric fermentation of milk.

This exotic name comes from the Caucasus and is very popular especially in Russia. It consists of granules: the Kefiran, composed of bacterial polysaccharides that contain live microorganisms.

Kefir can be considered a probiotic that is, a microorganism that once ingested exercises beneficial functions for the body.
Here you can find the nutritional properties and the main benefits.

Have you ever tried to keep lactic ferments?
The procedure is simple:

  • the granules are placed in a glass jug with a wide opening and covered with milk

  • a sheet of kitchen paper must be placed on the opening of the jug and secured with a rubber band

  • they must be stored in a place at room temperature and not exposed to direct light for 24 hours

  • after which it is necessary to pour the granules into a colander

  • in case the product is not drunk immediately, it can also be kept in the refrigerator for the following day

  • the granules should not be rinsed, simply cover them again with the milk in a clean jug

After a few days the little family will increase in volume, in fact during my previous adoption I had started to periodically give a part of it to my friends #kefirsharing laughing


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