Anyone who’s gone to culinary school and made consommé hundreds of times can attest that egg whites remove impurities from a liquid. When making consommé, a mixture of egg whites and raw ground chicken are stirred into a cloudy stock. As it slowly cooks, that mixture forms a “raft” on the top of the stock, attracting proteins and particles in the stock that cling to the raft, leaving behind a perfectly clarified consommé liquid. The raw egg in Swedish egg coffee serves a similar purpose. Where does egg coffee come from? Many baristas and coffee experts refer to this drink as “Scandinavian egg coffee” or “Swedish egg coffee.” So that means that this type of coffee hails from Sweden, Norway or Denmark, right?