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Drink

Boiled Coffee

A beverage made by boiling coffee with water and egg white.

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

Prepare

  1. Heat the coffee pot.

  2. Mix the coffee with the cold water, egg white, and the other cold water.

Boil and settle

  1. Add the boiling water and boil for three minutes.

  2. Remove the pot to the back of the stove.

  3. Pour out a small quantity of coffee and return it to the pot.

  4. Add the teaspoon of cold water and let it settle for two minutes.

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

Coffee
Provides the flavour and aroma that the brew extracts into the water.
Egg white
Binds fine grounds so they clump and settle, leaving the coffee clearer.

The step that matters

Adding the boiling water and boiling for three minutes. Boiling extracts the coffee's flavour and aroma, but a vigorous boil can keep grounds suspended. Removing the pot from the heat and adding cold water helps the grounds settle, so the coffee pours clearer.

“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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