Ol Fashion Egg Coffee Recipes

Steps:

• Use a graniteware (enamel) coffee pot.
• 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.

Steps:

• Fill the coffee pot with fresh, cold water, to just a bit obove the bottom of the spout.
• Bring to a rolling boil.
• Meantime, mix the coffee & the egg, INCLUDING the SHELL, in a small bowl.
• When water comes to a boil, reduce heat until water is just boiling.
• Add coffee/egg mixture to the water, stirring CONSTANTLY & adjust the heat so as NOT to boil over!
• Now here's the tricky part -- stirring constantly, brew for about 3-5 minutes, until the "froth" disappears -- you can almost "feel" the water change.
• Remove from the heat & pour in about 1 to 1 ½ cups COLD water & let set for 5-10 minutes -- this will make the grounds settle to the bottom.
• There will be some grounds in the spout -- just pour them off.
• ENJOY!

Steps:

• Put the egg yolks, condensed milk and vanilla extract in a large mixing bowl. Whisk with electric beaters for at least 5 mins or until pale and foamy.
• Put 4 heatproof glasses or ramekins into slightly larger bowls that have been half-filled with boiling water (this will keep the coffee in the glasses hot for longer).
• Pour the freshly brewed coffee into the glasses, reserving 2 tbsp, then top with scoops of the egg mixture. Drizzle the remaining coffee on top so that it stains the topping and sinks in. Scatter over a pinch of the grated dark chocolate, if you like. Serve immediately, with spoons.

Steps:

• In a small bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, baking powder, and 1 teaspoon nutmeg; add to creamed mixture alternately with buttermilk. Pour into a greased 9-in. square baking pan (batter will be thick). , Combine the remaining sugar and nutmeg; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish; set aside.
• Prepare cinnamon layer by stirring brown sugar, flour, and cinnamon together in a small bowl until well combined; set aside.
• Prepare streusel topping by combining brown sugar, flour, cinnamon, and salt in a small bowl. Add butter and stir with a fork until mixture is crumbly; set aside.
• Prepare cake by whisking together flour, baking powder, and salt in a medium bowl.
• Beat sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 3 minutes. Scrape the sides of the bowl, then turn the mixer on low speed and beat in eggs until well blended. Gradually mix in flour mixture and milk. Add sour cream and vanilla and beat for 30 seconds.
• Pour 1/2 of the batter into the prepared baking dish. Sprinkle the cinnamon layer over the batter, then pour the remaining batter over top. Spread streusel topping evenly over the cake, pressing very lightly so it adheres to the batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool completely before serving, about 30 minutes.