June Meyer's Authentic Hungarian
Coffee was first introduced by the Turks in the early 1500's. Hungarians have been enjoying it ever since. Where ever Hungarians mingle you will find coffee and Kipfels. Coffee for a large crowd was made in a large pot of boiling water over a hot fire. The coffee would be freshly roasted and then ground, mixed with raw eggs including the shells and salt and then dumped into the hot boiling water. It would be quickly stirred around and then the coffee would foam up. An amount of cold water would be thrown into the pot to sooth the foam and let the coffee settle down. All the egg particles and egg shells will collect with the grounds at the bottom of the pot and the coffee then is poured off into smaller coffee pots to serve. Such wonderful tasting and clear coffee you can only imagine. The aroma is mouth watering.
You can make Hungarian Coffee if you do not use a modern automatic coffee maker. The coffee makers water is just not hot enough to make the egg coagulate with the grounds. But if you use a perculator method, where the water is brought to a rapid boil, or if you use a Chemix hourglass pot where you boil the water, or if you use a plain old coffee pot where you set the pot on the fire to boil and then throw in the grounds, you too can make Hungarian Coffee.
Regards, June Meyer.
Mix into one pound of coffee, the egg yolk, white and crushed egg
Add the salt and 1/2 cup of cold water, and mix everything together well.
Store in a covered container in the refrigerator. Use coffee mixture as you need it.
Do not keep coffee mix longer than a week in refrigerator.
Bring the required amount of water to a rolling boil, and spoon in your usual amount of coffee grinds (with the egg mix).
Stir rapidly to distribute the grounds in the boiling water. Let it come to a boil, and have a cup of cold water handy to throw into the pot to keep it from boiling over.
Turn off heat and let coffee settle to bottom of pot. Keep hot, but do not re boil.
Serve "mit Schlag" (with whip cream).