For three cups of medium strength coffee, plus a little more:
1. Bring 18 oz. of water to a boil in the coffee kettle (You won't need the internal percolator parts or a filter because the egg holds the grounds together in suspension).
2. Beat a small egg in a bowl (If you're going to use the shell, wash the egg first).
3. Add 1/2 cup cheap ground coffee to the beaten egg, a tablespoon of water, and the shells if using, and whisk well.
4. Scrape this coffee mixture into the boiling kettle, and boil one minute.
5. Let it rest 10 minutes covered, then shock with another 6 oz. cold water, and let it rest another 10 minutes.
6. Rewarm and serve.
Betty Crocker's basic ratio, which is way too weak for me, calls for 1 egg for up to 5 quarts of coffee water, made with 1 1/2 cups of ground coffee, plus 3/4 cup cold water to mix the grounds and 1/2 cup cold water to shock. That works out to just 1/3 cup coffee grounds per quart of water.
So you are at liberty to add more grounds to your recipe to suit your taste up to that 5 quart limit when using one egg.
