Egg Coffee

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Egg Coffee is rich, lush, very smooth & mellow and devoid of bitterness. The egg whites help eliminate the bitterness. One of the great features of egg coffee is that you can bottle it, place in the fridge and reheat it later. It doesn't get bitter over time.

1 Egg (rinse it off well as you will be using the shell).
1 cup ground regular coffee (not instant)
1 cup cold water divided
6 cups of boiling water

Bring the 6 cups of water to a boil. 

Wash egg. Break egg into a small bowl, reserving the shell.
Beat slightly. Add 1/2 cup cup cold water.
Add  the 1 cup coffee and egg shell, crushed. Mix thoroughly.
You want a cake like batter consistency.
Gradually pour the egg coffee mixture into the boiling water and stir. It will begin to clump together. 
Lower the heat and let it boil for about 3 minutes.

Remove from heat and ADD the remaining  1/2 cup of cold water.  The cold water which is heavier than hot, will clear the coffee, causing the coffee grounds to sink to the bottom.

After the coffee has settled about 3-4 minutes. Serve through strainer.  

Note: The longer it simmers the stronger it becomes. 

Egg coffee does not get bitter nor leave an after taste. If it's not hot enough to your liking, reheat it in a separate pan. You can reheat it without it loosing it's flavor.