- 1/2 cup coffee, regular grind
- 1 egg or 3 eggshells
- 1 cup cold water
- 6 cups freshly boiling water
- Few grains salt
Old-timers will never admit that filtered coffee has as fine a flavor as old-fashioned boiled coffee, made with an egg. Make it strong and boil it long enough (or it will be cloudy) but not too long (or it will be bitter). — Fannie Merritt Farmer
Heat coffeepot by rinsing with boiling water. Wash egg, break, and beat slightly. Dilute with half the cold water, and crushed shell, and mix with coffee. Add salt. Turn into coffeepot, pour on freshly boiling water, and stir thoroughly. Stuff spout of the pot with soft paper to prevent escape of fragrant aroma.
Set over direct heat, bring slowly to boiling point, and simmer 3 minutes. Add remining cold water, which aids clearing. Set coffeepot in pan of hot water and place over very low heat to steep and deep hot without boiling.
You will not need a strainer to pour crystal-clear coffee, since the egg and the coffee grounds combine and stay in the bottom of the pot.
