Posts Tagged ‘saliva’

Norwegian egg coffee

Wednesday, August 4th, 2010

Egg coffee – a mild and refreshing drink that can be served warm as well as cold

I recently stumbled over “Norwegian egg coffee”. At first I thought it was a joke, but it turned out that this is indeed an “egg coffee” – coffee prepared with an egg! I have never heard about it here in Norway, but the fact that it’s popular among Americans of Scandinavian origin in the Midwest suggests that it could be something immigrants brought with them from Norway (feel free to fill me out on the historic origins of this!). I mentioned egg coffee to my mom, and although she had never heard of it before, she did mention that skin or swim bladders from fish were used when boiling coffee to help clearify it. In fact the Norwegian name for this – klareskinn – literally means “clearing skin”. The English name is isinglass (thank’s Rob!). Could it be that the fish skin originally used was replaced by eggs, perhaps due to a limited availability of fish in the Midwest? After all, both are good protein sources.

A molecular gastronomer drinks wine (part 1)

Sunday, November 26th, 2006

I’m working on a page about wine from the viewpoint of a chemist. So far I’ve included a short introduction to wine from a chemical perspective and also discussed interactions between wine and saliva (including an experiment for you to try at home). Feel free to discuss in the blog! For those interested, I’ve also compiled a list of books about wine and wine chemistry. There’s also some books about food and wine pairing (but if I were you, I’d just stick with the wine and the food that you like!). More to come soon!

red wine
(Photo borrowed from “my unfair lady” at