Egg Coffee

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Egg Coffee is very smooth and mellow. The egg reduces bitterness. One of the great features of egg coffee is that you can bottle and reheat it. It doesn't get bitter over time

1 Whole egg (rinse it off well as you will be using the shell).
6 TBL of Freshly Ground Coffee (not instant)
6 Cups of cold water

Put the ground coffee in a small bowl. Crack the egg into the bowl and then add the shell.
Using a fork, crush and mix the egg, egg shell and coffee ground.
If the mixture is too dry, add just a little water. You want a cake like batter consistency.

Bring water to boil then add the egg coffee mixture.
Lower the heat and let it simmer for about 3-4 minutes.

Remove from heat and let it sit for a 3-4 minutes and then through a strainer, pour a cup.
If you don't have a strainer make sure that you pour it gently into your cup so the coffee grounds stay at the bottom of the pot. If you are good at pouring this coffee you should be able to get most of the coffee out of the pot without ever having the grounds in the cup. 

Egg coffee does not get bitter nor leave an after taste. It's very smooth and you can reheat it without it loosing it's flavor.

Tip: It is best to use one egg for 2-10 cups of coffee. A tablespoon of coffee grounds can make one cup of coffee.


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