Prep 5 mins
Cook 15 mins
Tiny Lund was a professional Racecar driver -- in fact, he once won the Daytona 500! But I knew "Tiny" (6'-5", 300 pounds!) through his fishing camp enterprise and, as a great breakfast cook. I was last there (Orange, South Carolina) for a Spring fishing trip during my college days in 1972 and Tiny served me the very best cup of coffee I have ever had, before or since. Special coffee? Nope! It was all technique and extra ingredients! This is nice on a special Sunday morning when you are ginning around in your kitchen and want to try something new. Adjust the amount of coffee to suit your own tastes -- if it comes out too strong, just add some hot water at the end. I hope you enjoy Tiny's wonderful coffee as much as I did.
- 1⁄2 cup ground coffee, freshly ground
- 2 quarts tap water
- 1⁄4 teaspoon salt
- 1 large egg
- 3 tablespoons ice water
- Bring the water to a rolling boil over high heat in a three-quart saucepan, uncovered, and add the ground coffee and salt. Let it boil for about five minutes.
- Turn off the heat and crack in the egg without breaking the yolk (or, break the egg into a small bowl first and carefully pour it in). Cover, and allow to sit, (no additional heat), for about 8-10 minutes.
- After the time has elapsed, carefully pour in the ice water -- this helps the grounds to fall out.
- Pour the coffee through a sieve into a serving container, allowing the egg and grounds to remain in the pan, and serve right away.