Coffee for the Adventurous

Scaggs Historic 3rd pages

Up next in our week of Kentucky recipes is a unique one from Deidre Scagg’s The Historic Kentucky Kitchen: coffee with egg! As Scaggs explains,

Sometimes called cowboy coffee or egg coffee, this is strong and rich. It is better than brewed coffee, but the cleanup is a labor of love for this delicious concoction. It is believed that the eggshell helps to make the grounds settle and that the alkaline properties of the egg balance out the acidic ones of the coffee, which can be bitter from the boiling. While the egg might have helped settle the grounds, straining is highly recommended before drinking.

Who’s willing to give this strangely appealing recipe a try?

Nannie Clay McDowell’s Boiled Coffee, 1882

1 cup ground coffee

4 cups cold water

1 egg, shell and white only

Place the coffee, water, eggshell, and egg white in a saucepan and boil the mixture for 30 minutes, stirring periodically. Do not allow the coffee to boil rapidly; keep the heat at medium for a low boil. Allow the coffee to settle, and send it to the table hot.

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