Ol Fashion Egg Coffee Food

LUTHERAN CHURCH BASEMENT EGG COFFEE

Steps:

• Use a graniteware (enamel) coffee pot.
• Wash egg; break it into a small bowl, reserving shell, and beat slightly. Add 1/2 cup cold water, the 1 cup ground coffee and the reserved egg shell, crushed. Mix thoroughly. Turn into coffee pot; pour on boiling water, and stir. (I remember the ladies adding the coffee/egg mixture directly to the boiling water.) Optional: The spout of the pot can be stuffed with soft paper towel to prevent escape of the fragrant aroma. Place on front of range and boil 3 minutes. If not boiled, coffee is cloudy. If boiled too long, too much tannic acid is developed. Add remaining 1/2 cup cold water; which perfects clearing. Cold water, which is heavier than hot, sinks to the bottom and carries the grounds with it. After coffee has settled, serve at once.

ESPRESSO OLD FASHIONED

Steps:

• In a chilled cocktail shaker, add the sugar cube, bitters, Luxardo syrup, espresso powder and 1/2 teaspoon water, then muddle.
• Add 3 to 4 ice cubes and the egg white and shake until chilled. Add the whiskey and shake again. Strain the cocktail over a large ice cube in a chilled rocks glass. Garnish with the skewered cherries. Squeeze the orange twist over the drink; drop the twist into the drink. Serve immediately.

VIETNAMESE EGG COFFEE

Steps:

• Put the egg yolks, condensed milk and vanilla extract in a large mixing bowl. Whisk with electric beaters for at least 5 mins or until pale and foamy.
• Put 4 heatproof glasses or ramekins into slightly larger bowls that have been half-filled with boiling water (this will keep the coffee in the glasses hot for longer).
• Pour the freshly brewed coffee into the glasses, reserving 2 tbsp, then top with scoops of the egg mixture. Drizzle the remaining coffee on top so that it stains the topping and sinks in. Scatter over a pinch of the grated dark chocolate, if you like. Serve immediately, with spoons.

OL' FASHION EGG COFFEE

Steps:

• Fill the coffee pot with fresh, cold water, to just a bit obove the bottom of the spout.
• Bring to a rolling boil.
• Meantime, mix the coffee & the egg, INCLUDING the SHELL, in a small bowl.
• When water comes to a boil, reduce heat until water is just boiling.
• Add coffee/egg mixture to the water, stirring CONSTANTLY & adjust the heat so as NOT to boil over!
• Now here's the tricky part -- stirring constantly, brew for about 3-5 minutes, until the "froth" disappears -- you can almost "feel" the water change.
• Remove from the heat & pour in about 1 to 1 ½ cups COLD water & let set for 5-10 minutes -- this will make the grounds settle to the bottom.
• There will be some grounds in the spout -- just pour them off.
• ENJOY!