Skip to main content
Drink

Boiled Coffee

A method of brewing coffee with eggshells or an egg, cold water, and boiling water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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 ↓

Boiled Coffee

Ingredients

Directions

Make the coffee

  1. Mix the ground coffee, eggshells (or egg), and cold water thoroughly.

  2. Add the boiling water and boil the mixture for three minutes.

  3. Move the coffeepot to the back of the stove.

  4. Pour a little coffee into a cup to free the spout from grounds. Pour it back into the coffeepot.

  5. Add 1 cup of cold water and let it stand for ten minutes without boiling.

Serve

  1. Add cream and sugar to the hot cup.

  2. Pour the coffee into the cup.

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.

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

Ground coffee
Provides the coffee flavor and aroma that the water extracts.
Eggshells or egg
Clarifies the brew by binding fine grounds so they settle out.
Boiling water
Extracts flavor from the coffee grounds during the boil.

The step that matters

Let it stand after adding the cold water. Standing without boiling lets the grounds settle to the bottom so the coffee pours clear. Boiling again would stir the grounds back up and make the cup bitter and cloudy.

“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.

You might also like

Brown Coffee with EggBrown Coffee with Egg175 recipesEgg CoffeeEgg Coffee20 recipesCoffee MilkCoffee Milk12 recipesPostum CoffeePostum Coffee9 recipes