Coffee

[tombogan03884]

I'd heard of putting egg SHELLS or a pinch of salt in the grounds to remove bitterness, this is the first time I've heard of using the whole egg.

[Timothy]

I grew up in the midwest and I remember it but I've never had coffee made that way.

It's like "coffee milk", until you've spent time in New England, you don't know what it is...

[tombogan03884]

[MikeBjerum]

"Lutheran Church Ladies!"

I'm told that the main reason for the egg is to hold the grounds together and keep them out of the cup.  However, you can tell a difference in the taste as well. 

[Big Frank]

I saw something about egg coffee in an article about camping. They said egg makes the grounds settle to the bottom of the pot. I thought people only did that when they didn't have a coffee maker. Like when you're in the middle of the woods.

[Sponsor]

[jnevis]

A story from my Navy days,

You NEVER!! EVER!!! clean The Chief's coffee cup.  I know Chief's that never drank coffee until after Initiaition and would rather die than drink out of a clean cup underway.  Of course the same person wouldn't think of using a dirty cup on the beach though.

I will drink coffee or tea with or without cream/sugar (or honey for the tea)

[Timothy]

You NEVER!! EVER!!! clean The Chief's coffee cup.  I know Chief's that never drank coffee until after Initiaition and would rather die than drink out of a clean cup underway.  Of course the same person wouldn't think of using a dirty cup on the beach though.

I will drink coffee or tea with or without cream/sugar (or honey for the tea)

What part about mischievous  or short timer did you not understand!   

[CDR]

Ingredients:
1 egg
1 cup cold water, divided
1 cup regular grind coffee
6 cups boiling water

Directions:
Use a graniteware coffee pot. Wash egg; break it; reserve shell and beat slightly. Add 1/2 cup cold water and the 1 cup coffee. Add crushed egg shell. Mix thoroughly. Turn into coffee pot; pour on boiling water, and stir. The spout of the pot shoul be stuffed with soft paper to prevent escape of the fragrant aroma. Place on front of range and boil 3 minutes. If not boiled, coffee is cloudy. If boiled too long, too much tannic acid is developed. Add remaining 1/2 cup cold water; which perfects clearing. Cold water, which is heavier than hot, sinks to the bottom and carries the grounds with it. Serve at once. 

Don't ask why.....it's a midwest thing.....I think...

It's of Swedish-American origin.......Swedish Egg Coffee.  Here's a couple of recipes and a forum discussion about egg coffee.


http://womentodaymagazine.com/recipes/swedish_egg_coffee.html

http://www.recipezaar.com/Lutheran-Church-Basement-Egg-Coffee-130947

http://aforum.genealogi.se/discus/messages/2450/45706.html?1126129306

[Rastus]

There, fixed it for ya!   

Same here. As a kid, I used to go to A&P with Mom (too young to have a choice, actually) and I loved stopping by the 8 o'clock grinder. ................

So did ya'll ever get that Spanish Bar Cake they used to sell?  Mom and Dad would have a piece of cake when they drank coffee on the weekends.

[PegLeg45]

I'd heard of putting egg SHELLS or a pinch of salt in the grounds to remove bitterness, this is the first time I've heard of using the whole egg.

I always have heard that the 'bitterness' comes from an unclean coffee maker. Heard it again on a news story just yesterday about a big coffee convention going on in Atlanta this weekend.

http://www.examiner.com/x-8115-Atlanta-Green-Business-Examiner~y2009m4d16-Atlanta-coffee-convention-carbon-neutral

http://www.scaaexposition.org/default.aspx

http://www.scaaexposition.org/Pages/WBC.aspx

http://www.scaaexposition.org/Shared%20Documents/2009WBC_SCHEDULEOFEVENTS.pdf

Ingredients:
1 egg
1 cup cold water, divided
1 cup regular grind coffee
6 cups boiling water

Directions:
Use a graniteware coffee pot. Wash egg; break it; reserve shell and beat slightly. Add 1/2 cup cold water and the 1 cup coffee. Add crushed egg shell. Mix thoroughly. Turn into coffee pot; pour on boiling water, and stir. The spout of the pot shoul be stuffed with soft paper to prevent escape of the fragrant aroma. Place on front of range and boil 3 minutes. If not boiled, coffee is cloudy. If boiled too long, too much tannic acid is developed. Add remaining 1/2 cup cold water; which perfects clearing. Cold water, which is heavier than hot, sinks to the bottom and carries the grounds with it. Serve at once. 

Don't ask why.....it's a midwest thing.....I think...

That's too much damn trouble for a cup of coffee.............