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 http://www.adau.net/judas_ezine/toc.htm
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