Beaten egg purifies and lends a creaminess to lesser-quality ground coffee in this drink popular at the fair. This recipe first appeared in our June/July 2012 issue along with Jane and Michael Stern's story Fair and Square
EnlargeCredit: Penny de los Santos
MAKES ABOUT 5 CUPS
1½ cups ground coffee 1 egg, lightly beaten
In a small bowl, stir together coffee, egg, and ½ cup cold water into a paste. Bring 6 cups water to a boil in a 4-qt. saucepan over high heat, and add the coffee paste; boil, stirring, for 3 minutes. Remove from heat and slowly ladle coffee through a fine strainer lined with a coffee filter. Serve immediately.