RARA-AVIS: Not So Hardboiled Coffee

From: Anthony Dauer ( anthony.dauer@erols.com)
Date: 06 Nov 2000

The first is the only one to provide an explanation ... the rest toss in the whole egg to boot. Found another recommendation for adding salt to coffee that is bitter and has been brewed too long, but no reason why.

Brewing Hints from Cookie's Chuckwagon

Place a kettle of cold mountain water over your campfire. Throw ground coffee in the pot and bring to a boil. Take it off the fire and crush the shell from one egg and throw it in the pot. (Not only does this settle the grounds, but you'll also get your daily calcium requirement). Now settle back partner, and enjoy the sunrise; wait for the aroma to rustle up the crew. We have to warn ya; it ain't halter broke.

P.S. You can also use your regular drip coffee maker for the same great tasting coffee

Authentic Hungarian Egg Coffee

Coffee was first introduced by the Turks in the early 1500's. Hungarians have been enjoying it ever since. Where ever Hungarians mingle you will find coffee and Kipfels. Coffee for a large crowd was made in a large pot of boiling water over a hot fire. The coffee would be freshly roasted and then ground, mixed with raw eggs including the shells and salt and then dumped into the hot boiling water. It would be quickly stirred around and then the coffee would foam up. An amount of cold water would be thrown into the pot to sooth the foam and let the coffee settle down. All the egg particles and egg shells will collect with the grounds at the bottom of the pot and the coffee then is poured off into smaller coffee pots to serve. Such wonderful tasting and clear coffee you can only imagine. The aroma is mouth watering.

You can make Hungarian Coffee if you do not use a modern automatic coffee maker. The coffee makers water is just not hot enough to make the egg coagulate with the grounds. But if you use a percolator method, where the water is brought to a rapid boil, or if you use a Chemix hourglass pot where you boil the water, or if you use a plain old coffee pot where you set the pot on the fire to boil and then throw in the grounds, you too can make Hungarian Coffee.

    1 lb. of medium ground coffee
    1 raw egg washed
    1/8 tsp. salt
    1/2 cup cold water
    Fresh whipped cream (optional)

Mix into one pound of coffee, the egg yolk, white and crushed egg shell. Add the salt and 1/2 cup of cold water, and mix everything together well. Store in a covered container in the refrigerator. Use coffee mixture as you need it. Do not keep coffee mix longer than a week in refrigerator. Bring the required amount of water to a rolling boil, and spoon in your usual amount of coffee grinds (with the egg mix). Stir rapidly to distribute the grounds in the boiling water. Let it come to a boil, and have a cup of cold water handy to throw into the pot to keep it from boiling over. Turn off heat and let coffee settle to bottom of pot. Keep hot, but do not re boil. Serve "mit Schlag" (with whip cream).

Old-time Ladies Auxiliary Coffee

       1 c Regular grind coffee
       1 Egg, lightly beaten
       1 Egg shell, crushed
       Few grains of salt
       8 c Cold water

Mix the coffee, beaten egg, crushed egg shell and salt. Wet with cold water and wring out a cloth bag large enough to permit the coffee to swell until double in bulk. Place the coffee inside the bag and tie shut. Bring the 8 cups of water to a full boil and pop in the bag of coffee. Let simmer 10 minutes, pushing the bag up and down several times. Remove the bag and serve the coffee at once. Makes 12 excellent cups. Source: The Canadian Heritage Cookbook.

Anthony Dauer

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