So here is the first, ripped from the pages (not literally) of Eesti Kokaraamat (The Estonian Cookbook, original right?).
Estonian Egg Coffee
This is traditionally served at Easter Breakfast.
1 cup cream
7 tablespoons chicory
Enough rye flour to make a stiff dough
Whip the eggs. Add the cream, ground chicory and enough Rye flour to make a stiff dough. Stretch the dough into a large strand and cut in bean size pieces. Place them on ungreased baking sheet and bake at 375° until crisp. Grind and store in tightly sealed container.
using 1 tablespoon per serving cup, place the egg coffee in a pot and pour hot water over it. Bring to boil and serve hot.
It's worth noting that I have never tried this before and I hate coffee. But I'll admit it has me intrigued enough that I plan on trying it.