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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Tiny Lund was a professional Racecar driver - in fact, he once won the Daytona 500! But I knew Tiny (6'-5 , 300 pounds!) through his fishing camp enterprise and, as a great breakfast cook. I was last there (Orange, South Carolina) for a Spring fishing trip during my college days in 1972 and Tiny served me the very best cup of coffee I have ever had, before or since. Special coffee? Nope! It was all technique and extra ingredients! This is nice on a special Sunday morning when you are ginning around in your kitchen and want to try something new. Adjust the amount of coffee to suit your own tastes - if it comes out too strong, just add some hot water at the end. I hope you enjoy Tiny's wonderful coffee as much as I did. Ingredients:
1/2 cup ground coffee, freshly ground |
2 quarts tap water |
1/4 teaspoon salt |
1 large egg |
3 tablespoons ice water |
Directions:
1. Bring the water to a rolling boil over high heat in a three-quart saucepan, uncovered, and add the ground coffee and salt. Let it boil for about five minutes.
2. Turn off the heat and crack in the egg without breaking the yolk (or, break the egg into a small bowl first and carefully pour it in). Cover, and allow to sit, (no additional heat), for about 8-10 minutes.
3. After the time has elapsed, carefully pour in the ice water - this helps the grounds to fall out.
4. Pour the coffee through a sieve into a serving container, allowing the egg and grounds to remain in the pan, and serve right away.
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