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I have severe acid reflux and could not drink coffee for years. Now that my condition is controlled by medication, I do sometimes enjoy coffee, but brewing it this way relieves the concerns that the medication might not be enough.
The use of an egg in the grounds clarifies the coffee and makes it less acidic. Brewing coffee with an egg does seem odd, but the egg does not leave an "eggy" flavor in the coffee. It clarifies the coffee flavor so the texture is smoother. This is lighter and clearer in color than coffee generally is. That does not mean it is weak or watery.
The use of an egg in the grounds clarifies the coffee and makes it less acidic. Brewing coffee with an egg does seem odd, but the egg does not leave an "eggy" flavor in the coffee. It clarifies the coffee flavor so the texture is smoother. This is lighter and clearer in color than coffee generally is. That does not mean it is weak or watery.
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Signing UpStep 1Ingredients
1 cup ground coffee
1 egg with the shell washed
1/2 cup of cold water
8 cups of boiling water
Quality ingredients create a quality product. Filtered water creates better coffee because the main ingredient tastes better from the beginning. I do not drink coffee on a regular basis, so I no longer purchase high quality beans. I do not keep a coffee grinder in my home, etc. However, I tried to purchase the most affordable ground coffee that was not "bottom of the basket" coffee. However, other people will make their low-acid coffee using less expensive coffee, and they are very satisfied.
1 egg with the shell washed
1/2 cup of cold water
8 cups of boiling water
Quality ingredients create a quality product. Filtered water creates better coffee because the main ingredient tastes better from the beginning. I do not drink coffee on a regular basis, so I no longer purchase high quality beans. I do not keep a coffee grinder in my home, etc. However, I tried to purchase the most affordable ground coffee that was not "bottom of the basket" coffee. However, other people will make their low-acid coffee using less expensive coffee, and they are very satisfied.
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I may actually be brave and try this one day so I must ask do you use a whole egg or just the whites?
When you clarify soup stock to make "bullion" you take Jelly like 100% fat free cold stock cover in egg whites with the shells and slowly bring to a simmer the egg whites set up and capture all the bits in the stock making it very very very clear. You skim out the "raft".
I wonder if you could do this with just the whites??
this was a very cool instructable, thanks
I have acid reflux annoyed by regular coffee but not a nice thick cup or 4 of dark roast or espresso.
I have read of using egg shells in with the grinds, but not whole eggs.
PS: If you can see through it, it ain't coffee.
Do you mean does, or does NOT leave an eggy flavor?
Great 'ible!