And I know some will be skeptical. The egg smells weird to begin with; the entire process feels wrong, honestly. But when you taste it? You get it. It’s mellow and rich and has none of the harshness that’s typical of a lot of drip or percolator coffee. And no, it does not taste like egg. At all. The egg just does its thing and you toss it. It’s a behind-the-scenes hero.
There’s also just something comforting about making coffee like this. It forces you to slow down. You can’t hit a switch and wander off. You have to stand there and stir the slurry and wait for the water to boil, watch the strange clump form and then pour it. It’s a ritual. And it makes you think a little about how someone used to do these things, not because it’s trendy or “vintage” but because it worked.
It’s also to be noted that you don’t really need any special equipment. You don’t need anything resembling a coffee maker. Which honestly makes this method kind of perfect for camping or in an emergency situation or just to simplify your mornings. All you need is a stovetop and a pot.
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