So, here’s what goes on (or, at least what I’ve been able to understand after trying this a couple of times and way too many articles on Google). The egg, once you add it to the coffee grounds and hot water, does some kind of clarifying magic. Kind of like when you clarify broth or wine with only the egg whites? Same idea here. The egg proteins bind to all the little particles and bits that make coffee taste rough, or gritty or harsh. The shell adds a little bit of calcium carbonate to neutralize acidity. The end result is this gentle, flavor-neutral concoction that is so smooth it nearly tastes too good to be homemade.
The odd part is that reacting coffee with an egg is not a new idea. People have been doing this forever, especially in Scandinavian cultures, where the frugal way of living was the norm and bitter coffee was not tolerated. I think that’s why it always ended up growing out of backyard gatherings and potlucks and after-service social gatherings in church—you made crappy coffee taste like the good stuff.
If you’re curious, or just a little bored and want to try a retro kitchen experiment, here is how you do it.
You start with 3 tablespoons of ground coffee—whatever brand and roast you usually use is fine. Don’t buy anything fancy. Then, you take a whole egg, and yes, you use it all—shell and all. Crack the whole egg into a bowl with 3 tablespoons of ground coffee, and add about 3 tablespoons of water, and mash it all together into a paste. It’s not cute. It resembles something ridiculous that was conceived at breakfast. Trust the process.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
