traditional coffee-brewing method in which ground coffee is mixed with a whole egg and traditionally some of the shell before being boiled with water and strained.
Why is the eggshell used?
The shell is traditionally included as part of the method. It’s primarily calcium carbonate and may contribute to reducing perceived acidity while helping the coffee grounds clump together.
Does egg coffee taste like eggs?
Generally, no. The egg is removed along with the grounds during straining, leaving coffee rather than an egg-flavored drink.
Can I make egg coffee without
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