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Drink

Coffee

A coffee brewed by mixing ground coffee with egg and water, then heating and boiling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Coffee

Why it works: Coffee and egg are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 3,239 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Coffee

Ingredients

Directions

Prepare

  1. Grind the coffee.

  2. Beat the egg in cold water and mix with the coffee.

  3. Add 1 pint of cold water and shake well through the grounds.

Brew

  1. Set the mixture on the fire until near boiling.

  2. Pour in 1 quart of boiling water and stir as it boils.

  3. Let it boil gently for 15 minutes, stirring occasionally.

  4. Add 1 tablespoon of cold water and set aside for 5 minutes.

Serve

  1. Scald the coffee pot and pour the coffee into it.

  2. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Coffee + eggtop 29% of all pairs
    Smell alikelow
    Cooked together3,239 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg
Beaten egg binds to the grounds and helps clarify the brewed coffee as it sets.

The step that matters

Let it boil gently for 15 minutes, stirring occasionally. Boiling keeps the grounds in contact with the water so flavor extracts, while gentle heat and stirring prevent scorching and bitterness. Stirring also keeps the grounds from clumping at the bottom.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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