TIME & SPACE LIMITED 
So while thinking about my mother—I remember her making coffee with an egg.
This idea seemed strange since it was mixed up with the grounds to provide a means to clear the coffee and bind the grounds.
So the sure enough on the internet is the “how to”
and sure enough it was part of Lutheran business.
so here is the recipe
By: San Marcos Sunshine
Jul 25, 2005
I’m a former Minnesota kid who grew up surrounded by “Lutheran Women Who Cook” (in the church basement) for showers, weddings and funerals. There’s even a cookbook available with a similar title. This is the way I recall the ladies making coffee in huge enamel pots, and it’s the clearest, most flavorful coffee you’ll ever enjoy. I outgrew their 10,000 Jello and Miracle Whip recipes a long time ago, but I fondly remember the Lutheran Church Basement (aka Swedish) Egg Coffee.
SERVES 6 -8
Ingredients
- 1 egg
- 1 cup cold water, divided
- 1 cup regular grind coffee
- 6 cups boiling water
Directions
-
1
Use a graniteware (enamel) coffee pot.
-
2
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.
