The Smithsonian’s Food & Think blog has just posted about coffee, and putting weird things in it. They gave a much-appreciated shout-out to this here blog, and also gave me lots of ideas for delicious coffee additions.
The long tradition of putting egg in coffee caught my attention. John Steinbeck once wrote: “I cracked an egg and cupped out the yolk and dropped white and shells into the pot, for I know nothing that polishes coffee and makes it shine like that.” Me, I’ve learned a few things in my time, for example: 1) Don’t argue with John Steinbeck; and 2) Shiny things kick ass.
I crumbled the shell by hand and just dropped it right in there.
Then put the rest of the egg in the mug to await its caffeine infusion. I know I know, Steinbeck recommended just the white, but it’s not like I’m on a freakin’ diet.
The brewed coffee didn’t look any more shiny than usual, but it had yet to meet the rest of the egg.
I saw a few floaty chunks as I was pouring, but I was surprised by how well the majority of the egg blended smoothly with the coffee.
Of course, when you dig for them, the chunks are still there.
The taste is actually quite good. Honestly the egg doesn’t affect the flavour much (or the shine), but it does have a slightly thicker texture that is quite nice. I barely needed to add cream or sugar. The aftertaste seems to linger longer than regular coffee. As if the flavour is glued to the roof of my mouth for a few minutes rather than washing away like regular drinks.
As usual, the only real problem comes at the bottom of the cup. I’ve used the “warm snot” analogy before, but, well, it’s even more appropriate here.
I think, what the world needs now, is
love swe coffee mugs that, somehow, have bottoms that can be cut off from the rest of the coffee and removed after a few minutes. Sure, I could put it through a filter, but I think that would mess with the flavour. This invention is, um, copyright and patent pending and stuff.
In the interest of science I also tried the egg shell brewed coffee on its own. It may have had a less-bitter, more-chalky flavour, but it’s subtle at best.
Until next time, coffee lovers. It was eggsellent to see you.
Disclosure: I got paid for one of the links in this post. Yay money.