Prep 15 mins
Cook 15 mins
REAL brewed coffee is almost a thing of the past. My Dad used to make this regularly. He was a hired farm hand in the 1930's & 40's, until he met my Mother. He learned how to make "Egg Coffee" from one of the lady's he worked for & he then passed it down to me. The egg takes away any bitterness. Use an old 12 cup porcelian coffee pot...remove the stem & basket, if they're there. If you don't have one, you can pick one up at a flea market for just a few dollars. It's a little tricky at first, but once you get the hang of how to brew it, you might not go back to your drip-coffeemaker!
- Fill the coffee pot with fresh, cold water, to just a bit obove the bottom of the spout.
- Bring to a rolling boil.
- Meantime, mix the coffee & the egg, INCLUDING the SHELL, in a small bowl.
- When water comes to a boil, reduce heat until water is just boiling.
- Add coffee/egg mixture to the water, stirring CONSTANTLY & adjust the heat so as NOT to boil over!
- Now here's the tricky part -- stirring constantly, brew for about 3-5 minutes, until the "froth" disappears -- you can almost "feel" the water change.
- Remove from the heat & pour in about 1 to 1 ½ cups COLD water & let set for 5-10 minutes -- this will make the grounds settle to the bottom.
- There will be some grounds in the spout -- just pour them off.